I’ve been experimenting with incorporating more fish in my diet. I’ve always loved both salmon and mahi, but sometimes a girl just needs a little variety in her life. Rarely do I eat swordfish, but I decided that it was time for the Traeger to go to work. If you don’t own a smoker, Grilled Swordfish with Garlic Sage Butter can be prepared on a standard grill or even in the oven.
No, this isn’t one of those long, slow smokes that takes all day. The butter sauce only takes about twenty to thirty minutes to make, and the swordfish is only on the grill for about fifteen to twenty minutes. I made the butter sauce first so that I could coat the bottom of my pan with it, but you could reduce your cooking time if you skipped that step and made the butter sauce while you were preheating the grill and cooking the fish. I’m not sure that it would make much of a difference. I just thought the swordfish would soak up more of the garlic herb flavor if it cooked in a bit of the sauce. If you don’t cook it in the sauce, swordfish is meaty enough to go straight on the grill rather than using a pan to cook it in.
Before we get to grilling up this swordfish, if you own a Traeger, you really should check out the recipes section of their website. I adapted Grilled Swordfish with Garlic Sage Butter from their Grilled Halibut Fillets with Lemon and Butter Sauce recipe. Actually, even if you don’t own a Traeger but are a grill enthusiast, you will gain much inspiration from their recipe collection.
First, let’s make the butter sauce. It requires a bit of reducing, but it really is quite easy. Add the white wine, water, onions, vinegar, sage, salt and pepper to a sauce pan over medium high heat. Cook, stirring occasionally, over medium-high heat. Let the sauce boil and reduce by about a third of a cup.
Once reduced, place the sauce in a food processor or blender and puree. Return to the sauce pan, turning the heat to low. Add the butter, a few tablespoons at a time, whisking to incorporate. Finally, add the lemon juice. Keep the sauce warm until ready to serve.
To prepare the swordfish, start your Traeger on the smoke setting with the lid open until it starts smoking, about four to five minutes. (Alternately, preheat your oven or grill to 375ºF.) Close the lid, and set the temperature to 375ºF or medium. My model is older and doesn’t have specific temperature settings, but medium for my Traeger fluctuates between 350ºF to 375ºF. If your temperature is a steady 375ºF, you may end up cooking your swordfish less than fifteen minutes. Just keep an eye on it; you don’t want to over cook it. Fish is done at 130ºF.
Add about two tablespoons of the butter sauce to a dutch oven, cast iron skillet, or Rockcrok. (I happen to love my Rockcrok from Pampered Chef because it’s grill safe, and can also go from the stove top to the oven.) Salt and pepper the swordfish steaks to taste, and place them in the pan. Cook on the smoker or grill (or in the oven) for about four to five minutes per side. I actually cooked mine about seven minutes per side, but the temperature on my Traeger was under 375º for most of the grilling.
Remove the swordfish from the grill. Plate each steak and top with Garlic Sage Butter. Serve with your favorite sides. We served it with quinoa, Roasted Broccoli, and a side salad.
SAVE TO PINTEREST SO YOU CAN FIND THE RECIPE LATER
- 2 swordfish steaks
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/2 cup white wine
- 1/4 cup water
- 1/4 cup yellow onion diced
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- 2 teaspoons fresh sage finely chopped
- 1/4 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper
- 8 tablespoons butter
- 1/2 lemon juiced
- Rinse the swordfish, and sprinkle with salt and pepper to taste.
- Add the white wine, water, onions, vinegar, sage, salt and pepper to a sauce pan over medium high heat. Cook, stirring occaisionally, over medium-high heat. Let the sauce boil and reduce by about a 1/3 of a cup.
- Once reduced, place the sauce in a food processor or blender and puree.
- Return the sauce to the pan, turning the heat to low. Add the butter, a few tablespoons at a time, whisking to incorporate. Finally, add the lemon juice. Keep the sauce warm until ready to serve. Do not allow to boil.
- To prepare the swordfish, start your Traeger on the smoke setting with the lid open until it starts smoking, about 4-5 minutes. (Alternately, preheat your oven or grill to 375ºF.) Close the lid, and set the temperature to 375ºF.
- Add about two tablespoons of the butter sauce to a grill safe dish. Place the swordfish steaks in the dish and cook for about 4-5 minutes per side.
- Remove the swordfish from the grill. Plate each steak and top with Garlic Sage Butter.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 658Total Fat 55gSaturated Fat 31gTrans Fat 2gUnsaturated Fat 19gCholesterol 205mgSodium 1196mgCarbohydrates 6gFiber 1gSugar 2gProtein 26g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.