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Pepper-Grilled Swordfish with Cilantro Butter
In the original, Schlesinger and Willoughby use tuna steaks (a perfectly acceptable alternative) and parsley
(boring). We found the idea for making the cilantro butter into a log, which improves the presenatation value
significantly, on a dozen Web sites. The Web search also turned up some intriguing uses for any excess cilantro butter,
such as roasted sweet potatoes or grilled corn on the cob.
| 1/2 stick butter, room temperature |
1 small garlic clove, minced |
| 1 T. lime or lemon juice |
1 t. lime or lemon zest |
| 1/4 c. fresh cilantro, chopped |
1 T. sea salt |
| 3-4 T. freshly cracked black pepper |
1 lb. swordfish steak |
| 1 T. olive oil |
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- Combine the butter, garlic, lemon or lime juice, zest, and cilantro in a bowl and beat by hand with a wooden spoon.
Transfer to a large piece of plastic wrap and shape into a log about 2-inches long and 1-inch wide.
Roll up and wrap tightly with plastic wrap, then chill until firm, about 30 minutes.
- Preheat the broiler or grill.
- Combine the salt and pepper on a plate. Press the swordfish into the mixture, coating it on both sides.
Drizzle the fish lightly with the oil.
- Broil the fish, using the Canadian Method to compute the required
time. Plan on turning the fish once. Remove it to a warmed platter. Top it with slices of the cilantro butter
and serve.
2 servings
Source: Schlesinger and Willoughby, License to Grill
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