Swordfish with Lime Basil Sauce

This recipe is a summer staple in our house. My kids don’t love fish, but they both love this swordfish! The recipe is an iteration of the grilled swordfish from the @markbittmancookbook How To Grill Everything. This book will teach you not only how to grill but give you endless simple dinner options that you will be cooking all summer long. Comment ‘Cookbook’ and I will send you the link to one of my most used cookbooks!

Serves 4

½ cup good-quality olive oil
¼ cup fresh lime juice
1/4 cup julianed basil leaves
¼ teaspoon red chile flakes
2 cloves garlic, minced
Kosher Salt
1½ pounds 1-inch-thick swordfish steaks

Preheat grill to high heat. Make sure the grates are clean.

Whisk the oil and lime juice in a small bowl until it thickens. Stir in the basil, garlic and 1/2 teaspoon kosher salt.

Transfer 2 tablespoons of the sauce to a small bowl. Sprinkle the swordfish with kosher salt and brush the steaks with the oil mixture.

Put the steaks on the grill directly over the fire.
Close the lid and cook until the bottoms develop grill marks and the fish releases easily from the grates, 4 to 5 minutes. Turn the steaks, close the lid, and cook until they lose their translucence in the center, 4 to 5 minutes. At this point, you should be able to insert a skewer or thin knife through the center with no resistance. Transfer the steaks to a platter, pour over the remaining sauce and serve. I like to chunk the swordfish before serving.