Coastal Mains

Grilled Swordfish Steaks with Cracker Crumb Butter

Name: Grilled Swordfish Steaks with Cracker Crumb Butter
Total time: 30 min
Ingredients: ½ cup butter, room temperature, 1 stick; 24 Saltine crackers, crumbled; 1 tablespoon chopped fresh herbs (marjoram, tarragon, and chervil work great); 4 (4 to 6-ounce) swordfish steaks; 1 tablespoon Worcestershire sauce; 1 tablespoons soy sauce; 4 garlic cloves, peeled and minced, about 1 tablespoon; 2 to 3 green onions, thinly sliced, about 1 tablespoon; 4 to 5 sprigs fresh rosemary; 1 tablespoon olive oil

Jump to Recipe Print Menu

The Strategy:

These firm, meaty swordfish steaks are marinated in a savory blend of soy sauce, garlic, and green onions, then grilled to juicy perfection. Topped with a slice of rich herb-and-cracker-crumb butter that melts over the hot fish, they offer a delightful crunch and richness. It is a stunning, high-end seafood dinner that is incredibly easy to prepare on the grill.

Serves: 4 | Total Time: 30 minutes till it's ready, plus 30 minutes to chill

Ingredients

½ cup butter, room temperature, 1 stick
24 Saltine crackers, crumbled
1 tablespoon chopped fresh herbs (marjoram, tarragon, and chervil work great)

Swordfish Steaks

4 (4 to 6-ounce) swordfish steaks
1 tablespoon Worcestershire sauce
1 tablespoons soy sauce
4 garlic cloves, peeled and minced, about 1 tablespoon
2 to 3 green onions, thinly sliced, about 1 tablespoon
4 to 5 sprigs fresh rosemary
1 tablespoon olive oil

Instructions

Mash together the butter, crackers and herbs in a small bowl. Use a spatula to transfer the butter to plastic wrap. Use the wrap to roll the butter into a 1-inch log. Twist the ends and refrigerate until firm, about 30 minutes.

Marinate the swordfish

Place swordfish into a baking dish.
Pour in the Worcestershire and soy sauce.
Add the garlic, green onions and rosemary.
Cover the dish with plastic wrap and chill for at least 30 minutes and up to 2 hours.
Remove the dish from the fridge.

Grill and broil the steaks

Heat the olive oil in a grill pan over high heat.
Place the fish into the grill pan.
Cook until the bottom has dark grill marks, about 4 to 5 minutes.
Turn and cook on the other side until there are grill marks on the bottom, about 3 to 4 minutes more.
Preheat the oven to the broil setting.
Place several pats of the cracker butter onto each steak.
Place the grill pan under the broiler. As the butter melts, you can use a fork to mash the topping over the fish.
Cook until the cracker crumb topping is golden and bubbling, about 3 to 4 minutes.

Home cook prepared steps for assembling and cooking Grilled Swordfish Steaks with Cracker Crumb Butter.

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

Sunday Know How

Sautéed spinach makes an excellent accompaniment for these swordfish steaks. To prepare, warm 1 tablespoon olive oil in a skillet over medium high heat. Cook thinly sliced onion in the skillet until golden. Add fresh spinach leaves and cook until just wilted. Season with salt, pepper and a drop of your favorite flavor of vinegar.

The Heart of the Table

Grilling fresh swordfish is the perfect excuse to gather outside on a beautiful evening. When the hot steaks are topped with melting herb butter, the combination of aromas and textures invites everyone to slow down and enjoy a relaxed, premium coastal meal.

An appetizing, fresh serving of cooked Grilled Swordfish Steaks with Cracker Crumb Butter displayed beautifully on a styled dining table.

The Art of the Host

a well-seasoned 12-inch cast-iron skillet with dual pour spouts
oatmeal-toned washed linen napkins
a pair of professional-grade stainless steel locking kitchen tongs
a flexible stainless steel slotted turner with a walnut handle
a heavy-gauge tri-ply stainless steel shallow sauté pan
a seamless, high-heat resistant silicone spatula in a soft slate grey

Neighborly Grace

THE PRESENTATION: Plate the grilled swordfish steaks on a platter of charred lemon halves and fresh herbs. Place a thick slice of the cracker-crumb butter on top of each hot steak just before bringing it to the table, allowing it to start melting.
THE POUR: Pair this rich, grilled swordfish with a crisp, dry Chardonnay or a dry rosé served at 48°F in a wide-bowled glass. For a non-alcoholic option, serve a chilled sparkling water infused with fresh grapefruit juice and a sprig of rosemary.
THE VIBE: Coastal Dining Room. The soft sound of the breeze and the fresh grilled aromas create a relaxed, elegant seaside dining experience.

Chef’s Recommendations

Olives, Capers and Lemon Zest: Poached Zucchini & Roasted Tomatoes
A Lighter Opener: Roasted Red Pepper Spread & Baked Kale Chips
The Plate Beside the Fish: Warm Parsley Potato Salad
The Crisp Glass: Festive Pomegranate Sparkler

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Grilled Swordfish Steaks with Cracker Crumb Butter

Grilled Swordfish Steaks with Cracker Crumb Butter

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps