Prep time: 15 minutes
Cook time: 20 to 25 minutes


  • 1 tablespoon butter, softened
  • 2 teaspoons minced shallots
  • 2 teaspoons chopped fresh basil
  • 1 clove garlic, minced
  • 2 (6-oz.) swordfish steaks
  • Sea salt and freshly ground pepper to taste
  • 2 lemon slices
  • 2 tablespoons 1/4-inch diced tomatoes
  • 2 tablespoons Kalamata olive wedges

Preheat oven to 400°F. Stir together butter, shallots, basil and garlic in a small bowl. Place each swordfish steak on a 12-inch piece of parchment paper. Season lightly with salt and pepper then spread half the butter over the top of each. Top with lemon slices, tomatoes and olives. Bring up 2 sides of parchment and fold over twice; fold under ends to enclose. Place on a baking sheet and cook for 20 to 25 minutes or until swordfish is cooked through. Serve over hot cooked orzo or your favorite pasta. Makes 2 servings. Recipe may be doubled.

Make-ahead tip: Butter mixture may be prepared several days ahead and stored, tightly covered, in the refrigerator.

Pairs well With: Pinot Noir
Pinot Noir