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Chargrilled "Day Boat" Atlantic Swordfish with Black Pepper Lemon Basil Butter

by Nate Fineberg
June 21, 2013

Prep time 15 minutes (approx)(Note: Make butter ahead)
Grilling time 10 mins (approx)

  • 4 8 oz swordfish filets
  • ½ lemon cut thin with the skin on
  • Virgin Olive Oil


  • 1 teaspoon ground allspice
  • 2 teaspoons fresh ground pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon fine chopped rosemary


  • ¼ lb fresh unsalted butter... room temp
  • ½ lemon peeled, seeded and chopped small
  • 2 teaspoons coarse black pepper
  • 5 leaves of chopped basil
  • 1 piece of wax or parchment paper

For the butter

  • Once the butter is soft mash in lightly the lemon, pepper, basil. Don't let your butter get too soft, just soft enough to add your ingredients.
  • Transfer the butter to the paper and roll into a nice even log. Refrigerate...the butter will last for days in the refrigerator.
  • When the butter is hard again remove from the paper and slice silver dollar size medallions about 1/4 inch thick, keep in the refrigerator until you are ready to add them to the fish.

Grilling the Swordfish

  1. Heat your grill to a high heat
  2. Drizzle the olive oil and coat the fish then season with the rub evenly.
  3. Once the fire is ready make sure your grill grates are clean, start the fish on the hot part of the grill and turn one time only after 4-5 minutes on each side.
  4. Once you turn the fish place a medallion of butter on the center of the fish with a thin slice of lemon on top of the butter...close the lid

Mrs. Tom's Secret

Do not turn the fish more than the one time—be patient with it.

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