Grilled Swordfish with Lemon Pesto Butter

Grilled Swordfish with Lemon Pesto Butter


  • 6 oz Swordfish Steak, 8 Ounce Boneless Skin
  • 1 Tbsp Basil Pesto Sauce
  • 1/2 Tbsp Butter Solid, Unsalted Wisconsin
  • 1/4 tsp Juice Lemon 100%
  • 1/8 oz Caper Nonpareille
  • 1 tsp Onion Red Jumbo
  • 1 oz Spinach Baby Fresh
  • 1 Tbsp Oil Olive 10% Blended


  1. Soften butter to room temperature. In a bowl whisk together the butter, pesto and lemon juice. Place in a to-go soufflé cup. Season the swordfish liberally with salt and pepper.
  2. Grill on each side for approximately 3 minutes. In a hot saute pan add the oil. Saute the spinach until it just starts to wilt and place in a to-go container.
  3. Place the swordfish on top and top with the diced red onion and capers. Once served place the butter on top of the swordfish 2 minutes prior to eating and let the pesto butter melt.