Spicy Sword with Garlic Lime Butter

When I was little, once in a while dad would splurge on the swordfish.  Out on the back patio.  Grilled up over charcoal with a slice of lemon.   Whenever I get sword now, it still feels like a special occasion.   One of my favorites is Cajun style from Barker Tavern on Scituate Harbor.  Here’s my take on a spicy swordfish:

The Prep:

The Garlic Lime Butter

• Softened butter.  Lime zest.  Clove of garlic, sprinkle of kosher salt, smashed to a paste on the side of a knife.  Cracked pepper.  Beat together.  Chill.

The Sword

• Pat dry sword steaks with paper towel, into bowl.
• Drizzle of canola oil.
• Salt, pepper, ground chipotle, hot chili powder and spicy paprika.
• Gently massage canola and spices into the steaks.
• Hot hot pan, 3 or so minutes a side.  A little more if your steaks are thicker than an inch.
• Serve with a lemon or lime wedge, a dollop of the garlic lime butter atop.

The Pros:

The garlic lime butter melts with the sword juices into this unctuous citrusy oceany goodness.  And the spicy char gives you a little pinch.  Allright allright.

The Cons:

Sword’s a tricky fish.  There’s a window of about 30 seconds where it’s perfect.  Unlike salmon, it’s not good rare.  And overcooked, it’s dry dry dry.  So if you have doubts on timing, use a thermometer and evacuate a touch over 120°.

The Takeaway:

If you’re having swordfish, generally that means life is good.  Enjoy.