Swordfish with Mustard-Basil Butter

Five ingredients. Twenty-five minutes. One seriously impressive plate of fish. That’s the deal here, and there’s no catch.

The compound butter is the whole move: room-temperature unsalted butter mashed with Dijon mustard and finely chopped fresh basil. It melts right over the hot-off-the-grill swordfish steaks, creating a glossy, peppery, herby sauce without any actual sauce-making required.

This is the recipe to reach for when you want something that looks and tastes like you tried, but you barely had to.

Pro Tips

• Mix the compound butter ahead and roll it into a log in plastic wrap. Slice off rounds as needed, and freeze the rest for next time.
• Swordfish is a sturdy fish that won’t fall through the grates, but still oil the grill well to prevent sticking and get clean grill marks.
• Three minutes per side for ¾-inch steaks. Resist the urge to flip early. Let the grill do its job.