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Broiled Swordfish Steak with Herb Butter inspired by Dini's Sea Grill
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Inspired by Dini's Sea Grill

Broiled Swordfish Steak with Herb Butter

Main Course
This dish features a thick-cut swordfish steak broiled to perfection and topped with a melting herb butter. The cooking technique creates a lightly charred exterior while maintaining the fish's moist, meaty texture. Simple seasonings allow the natural flavor of the swordfish to shine, complemented by the richness of the herb-infused butter.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 10 mins
Total Time 40 mins
Servings 2

Ingredients

  • 2 pieces Swordfish steaks (1-inch thick, about 8 oz each)
  • 4 tbsp Unsalted butter (Softened)
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Fresh chives (Finely chopped)
  • 1 tsp Fresh tarragon (Finely chopped)
  • 1 tsp Lemon zest (Finely grated)
  • 1 clove Garlic (Minced)
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 whole Lemon wedges (For serving)

Tools You'll Need

  • Broiler pan or heavy baking sheet
  • Small mixing bowl
  • Pastry brush for oil
  • Instant-read thermometer
  • Plastic wrap
  • Microplane or grater for zest

Chef's Tip

When broiling swordfish, position the rack about 6 inches from the heat source to allow the fish to cook through without burning. For best results, use steaks of even thickness so they cook uniformly.

Instructions

  1. Prepare herb butter: In a small bowl, combine softened butter, parsley, chives, tarragon, lemon zest, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly. Form into a log on plastic wrap, roll up, and refrigerate until firm, about 10 minutes.
  2. Preheat broiler with rack positioned 6 inches from heat source.
  3. Pat swordfish steaks dry with paper towels. Brush both sides with olive oil and season with remaining salt and pepper.
  4. Place swordfish on a broiler pan or heavy baking sheet. Broil for 6-7 minutes on the first side.
  5. Flip swordfish steaks and broil for another 5-6 minutes, or until fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 145°F.
  6. Remove from broiler. Immediately top each swordfish steak with a 1/2-inch thick slice of the herb butter.
  7. Let rest for 2-3 minutes, allowing the butter to melt over the fish.

Plating

Serve each swordfish steak on a warmed plate with the melted herb butter pooling around it. Garnish with additional fresh herbs if desired, and place lemon wedges alongside for squeezing over the fish. A simple side of steamed vegetables or roasted potatoes complements the dish nicely.

Storage & Reheating

Leftover swordfish can be refrigerated in an airtight container for up to 1 day. It's best enjoyed cold or at room temperature in salads or sandwiches, as reheating will dry out the fish. The herb butter can be refrigerated for up to 1 week or frozen for up to 1 month.

About This Recipe

A New England seafood classic featuring meaty swordfish with aromatic herb butter, inspired by Dini's Sea Grill. The simple broiling technique highlights the steak-like texture of this prized catch while preserving its natural moisture. This preparation honors the restaurant's tradition of letting quality seafood shine through straightforward cooking methods enhanced with complementary flavors.

How did it turn out?

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