Prepare to embark on a mouthwatering journey that will transport your taste buds to a luxurious seaside restaurant with this extraordinary Grilled Swordfish with Pineapple Vanilla Butter Sauce. Imagine perfectly grilled, succulent swordfish steaks draped in a luxurious sauce that combines the sweet tropical notes of pineapple with the elegant warmth of vanilla - a combination so unexpected and delicious, it'll make your dinner guests wonder if you've secretly trained with a Michelin-starred chef!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 1 cup fresh pineapple, diced
- 1/2 cup unsalted butter
- 1 vanilla bean, split and scraped
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Begin by preparing the ingredients. Dice the fresh pineapple into small cubes and set aside. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside, along with the empty pod.
- In a small saucepan over low heat, melt the unsalted butter. Once melted, add the diced pineapple, vanilla bean seeds, and the empty pod. Stir gently to combine and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld. Remove from heat and discard the vanilla pod.
- While the sauce is simmering, preheat your grill to medium-high heat. Brush the swordfish steaks with olive oil on both sides and season generously with salt and pepper.
- Once the grill is hot, place the swordfish steaks on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the swordfish is grilling, give the pineapple vanilla butter sauce a quick stir. If it has thickened too much, you can add a splash of water to loosen it up.
- Once the swordfish is cooked, remove it from the grill and let it rest for a couple of minutes. This helps retain the moisture.
- To serve, place each swordfish steak on a plate and generously spoon the pineapple vanilla butter sauce over the top. Garnish with additional fresh pineapple if desired.
- Enjoy your Grilled Swordfish with Pineapple Vanilla Butter Sauce while it's warm!
Tips
- Choose fresh, high-quality swordfish steaks with a firm texture and minimal browning.
- Pat the swordfish dry before grilling to ensure a beautiful sear and prevent sticking.
- Use a meat thermometer to check the internal temperature - 145°F is the sweet spot for perfectly cooked fish.
- Don't overcrowd the grill; give each steak enough space to cook evenly.
- Let the fish rest after grilling to help retain its moisture and ensure maximum tenderness.
- If you don't have a vanilla bean, high-quality vanilla extract can be a good substitute.
- For an extra flavor boost, consider adding a sprinkle of fresh herbs like chives or parsley before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
