Ingredients:
Herb Butter
4 oz unsalted butter, softened (1 stick)
2 Tbsp shallots, minced
2 tsp fresh rosemary, minced
2 tsp fresh chives, minced
2 tsp fresh thyme, minced
2 tsp lemon zest
1 tsp kosher salt
1/4 tsp red pepper flakes
Grilled Swordfish:
24 oz swordfish steaks (4- 6 oz swordfish steaks – 1 inch thick)
1 Tbsp extra virgin olive oil
Kosher salt and pepper
2 oz herb butter, chilled and sliced
Instructions:
Herb Butter:
Combine all the ingredients in a food processor or beat with a mixer until well combined.
Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm.
Grilled Swordfish
Preheat your grill to med/high heat. Rub the oil on both sides of the fish and season well with salt and pepper on both sides.
Grill the swordfish about 3-4 mins on each side. (If your steaks are on the thin side, take them off early to avoid drying out the fish.)
Slice 4 pats of herb butter and place one slice on each swordfish steak and allow to melt into the fish. Reserve the remaining butter for another use.
Recipe Notes: Butter can be made several weeks in advance and stored in the freezer.
