Swordfish is great for
the grill, since it's firm and meaty. Here it's dressed in herbs
of your chioce — take it in a French direction with lavender
and thyme, Mexican with cilantro and lime, or Greek with mint
and oregano, as suggested in the recipe.
Grilled Herb-Crusted
Swordfish with Lemon Butter
1/2 cup butter, slightly
softened
2 tablespoons fresh-squeezed lemon juice
2 teaspoons finely grated lemon peel
1/8 teaspoon cracked black peppercorns, or to taste
1 1/2 cups chopped fresh herbs, such as oregano, mint, etc.
1/3 cup olive oil
4 (6-ounce) swordfish steaks, skin and any black meat removed
1/2 teaspoon salt
- Combine butter, lemon
juice, lemon peel and cracked peppercorns in a small mixing bowl;
set aside.
- Mix the herbs and oil
together in a small bowl; press on as much as will stick to the
fish. Cover and refrigerate steaks in their herb crusts for at
least 1/2 hour and as long as 3 hours.
- Preheat a grill or broiler
and broiler pan.
- Right before cooking,
oil the grill or broiler pan. Season fish with salt, then lay
swordfish steaks on grill or broiler pan. Cook for 3 to 5 minutes
each side or until firm and opaque; remove to warm plates. Top
each steak with 1 tablespoon of the lemon butter; serve the remaining
lemon butter to add as desired.
Makes 4 servings.
