Summer on a plate. This golden butter will become a go-to for any gardener with a glut of candy-like Sungold tomatoes. It pairs beautifully with a meaty fish such as swordfish, one of chef and S&S Kitchenette owner Spring Sheldon’s favorites. The key to perfectly cooked swordfish? Treat it like steak: high heat, sear on both sides, then let it rest while you top up the drinks.
Serves 4
- 16 tablespoons (2 sticks) unsalted butter
- 8 ounces Sungold tomatoes
- Kosher salt
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly ground black pepper
- 1 (1.5-pound) swordfish steak
- Cilantro leaves for garnish
- Roasted red cherry tomatoes for garnish
- Watermelon radish, cut into thin strips, for garnish
1. Melt the butter in a small saucepan over medium heat. Add the tomatoes and simmer over low heat until the tomatoes burst, about 10 minutes. Allow to cool for 10 minutes. Blend the butter-tomato mixture in a blender on high speed until smooth and emulsified, about 2 minutes. Season with salt.
2. Combine the olive oil, garlic, lemon zest, and black pepper in a dish that fits the swordfish in a single layer. Add the fish, turn to coat, cover, and refrigerate for 1 to 2 hours.
3. Preheat a grill to high or heat a large cast-iron skillet over high heat. Remove the swordfish from the marinade and season with salt. Sear the fish without moving until browned, 5 to 7 minutes. It will detach from the grill grate or pan when it is ready. If it sticks, continue cooking until it releases. Turn and cook until browned on the other side, 5 to 7 additional minutes. Remove the fish from the heat and allow to rest for 5 minutes.
4. Pool the butter sauce on a platter and plate the fish on top. Garnish with cilantro, roasted tomatoes, and watermelon radish slices and serve family-style.
