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Broiled Swordfish with Browned-Butter Red Pepper Sauce

Servings: four.



  • 4 swordfish steaks (2-lb. total), each about 1-inch thick, trimmed of any skin or dark flesh
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, minced, plus 6 large cloves, thickly sliced
  • Large pinch crushed red chile flakes
  • 1/3 cup minced fresh flat-leaf parsley
  • 2 Tbs. fresh lemon juice
  • Freshly ground black pepper
  • 6 Tbs. unsalted butter
  • 1 jar (12 oz.) roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips
  • 1/4 cup drained tiny capers, rinsed
  • Kosher salt
  • 1 Tbs. balsamic vinegar

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 105
  • Sodium (mg): 820
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 31


  • Heat the broiler with the rack as close to the heat source as possible, or heat a gas grill, covered, to high.
  • Arrange the fish steaks in a 9×13-inch nonreactive dish. Combine the oil, minced garlic, chile flakes, half of the parsley, the lemon juice, and a generous amount of pepper. Pour this mixture over the fish and use your fingers to coat the steaks with it.
  • Melt the butter in a 12-inch nonreactive skillet over medium heat and, when hot and bubbling, reduce the heat to medium low. Cook the butter gently, until the milk solids begin to turn light golden brown, about 2 minutes. Add the sliced garlic and cook, stirring occasionally, until it turns golden, another 2 to 3 minutes; don’t let the garlic or butter solids burn. Stir in the peppers and capers and then move the pan to a cold burner.
  • Sprinkle both sides of the fish with salt and put the fish steaks either on a cold broiler pan or on the hot grill. Broil or grill the fish, turning once, until golden on both sides and cooked through but still succulent, about 10 minutes total. Transfer the fish to a warmed serving platter.
  • Reheat the sauce over medium heat until it’s sizzling. Stir in the balsamic vinegar, the remaining parsley, and black pepper to taste. When hot, spoon this mixture on top of the fish and serve immediately.

Halibut steaks make a fine substitute for the swordfish.


If using a broiler, cook the fish for 4 minutes on the first side and for 6 minutes after turning. If using a grill, reverse this.


Rate or Review

Reviews (6 reviews)

  • TexanInMA | 05/01/2021

    Excellent recipe. We’re now swordfish fans. Broiled since we had heavy rain and the grill is not protected from rain, sleet, snow…

    Wonderful. Would cook 2 minutes less. Otherwise perfect.

  • emerance | 02/09/2017

    I absolutely love this! The swordfish is so moist and delicious. The combination of red pepper, balsamic, garlic and butter is wonderful! I did cut the butter with some olive oil (to reduce the amount of butter and also to prevent it from burning) and it was still great!

  • eabare | 04/23/2015

    Made this grilled with my own roasted frozen peppers. Served over my own canned young canellini beans with a New York Rose of Cabernet Franc, excellent all the way around.

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