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Swordfish with Arizona Citrus Butter

Chef Charles Wiley
Servings 4 people


  • 4 swordfish steaks, about 5-6 oz. each
  • salt and pepper, to taste
  • 2 tbsp extra virgin olive oil
  • 1 orange, zest, segments and juice
  • 1 lime, zest, segments and juice
  • 1 grapefruit, segments and juice only
  • 1 small shallot, minced
  • 1/2 cup white wine
  • 2 tbsp pink peppercorns (can find online or at Penzeys Spices)
  • 2 tbsp butter
  • 1 tbsp mint leaves, thinly sliced (chiffonade)
  • white balsamic vinegar, as needed
  • 1 cup basil leaves


  • Preheat over to 350 degrees. Season the swordfish with salt and pepper. Heat a sauté pan over medium heat and add the olive oil. Lay the the fish brown well on one side. Turn the filet over and transfer to a small baking sheet. Set aside.
    With a micro-plane or fine grater, remove a generous teaspoon of zest from the orange and lime, and set aside in a bowl (note: I used a Meyer lemon instead of a lime). Peel the orange, lime and grapefruit. Holding them over a glass bowl to catch the juices, cut out the segments in between the membranes and set them aside. Squeeze the membranes over the bowl to extract all the juices. You should have close to one cup of juice. If not, juice another orange.
    In a small saucepan over medium high heat, add the citrus juices, shallot, wine and pink peppercorns. Reduced heat and simmer until liquid has reduced to about 1/2 cup. Add the reserved zest and citrus segments. Increase heat a bit and add the butter and mint. Swirl t incorporate all ingredients and season as necessary. Add a drop of white balsamic if you find the sauce too sweet.
    Bake the fish 5-10 minutes, depending on the thickness. Transfer to a serving platter, serve with sauce and garnish with basil (or in my case, mint).