Main Dishes, Seafood

Grilled Swordfish With Lemon-Rosemary Butter

  • 3 tablespoons Butter, softened
  • 3 tablespoons Fresh lemon juice (1 large lemon)
  • 1 1/2 teaspoons Fresh rosemary leaves, coarsely chopped
  • ~ Salt and pepper to taste
  • 4 (6 ounces each) Thin-to-medium-thick swordfish steaks
  • 1 tablespoon Olive oil

    • 1. Preheat the barbecue grill or a grill pan over high heat until hot.

    2. In a small bowl, combine the softened butter,lemon juice, and rosemary. Mash with the back of a spoon until completely combined and almost fluffy. Season with salt and pepper.

    3. Rinse the swordfish steakand pat dry. Brush on both sides with the olive oil and season with salt and pepper. Grill 3 to 5 minutes on each side,or until opaque when tested with a fork. 4. Transfer each of the swordfish steaks to a large dinner plate. Immediately top each with 1 tablespoon of the lemon-rosemary butter and let it melt over thetop.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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