Grilled Swordfish with Avocado Butter

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  • 4 Tablespoons olive oil
  • Zest of 1 lemon
  • 2 Tablespoons ground cumin
  • 2 Cloves garlic, minced
  • 2 Teaspoons freshly ground black pepper
  • 1/2 Cup of Samuel Adams Summer Ale
  • Six 8-10 ounce swordfish steaks
  • 2 Ripe avocados- skins removed and pitted
  • 2 Tablespoons salted butter
  • 2 Teaspoons ground cumin
  • 2 Teaspoons ground coriander
  • Sprigs of fresh coriander to garnish
  • 2 Teaspoons freshly ground black pepper


Combine olive oil, zest, cumin, garlic, pepper and Samuel Adams Summer Ale. Generously coat swordfish and let marinate 1 hour (up to 6).

Preheat grill to medium heat. Remove excess marinade from swordfish. Place swordfish on grill and cook 3-5 minutes on each side until fish becomes opaque, but not dry.

Dollop fish with 2 tablespoons (or more if you desire) of avocado butter, and let it melt onto and into the fish. Serve immediately.

In a blender, puree avocados and butter. Add cumin, coriander, salt and pepper.