By Dane Feldman
Photo by Dane Feldman.
Swordfish is probably what helped me the most to develop my palette for fish and seafood in general. It’s meaty and thick and a swordfish steak on the grill is almost as juicy as an actual steak on the grill. This fish is wildly versatile and far more filling than some of the other popular ones that are on the market regularly.
What you’ll need:
1 1/2 pounds swordfish
1 small shallot, chopped finely
1 cup butter/margarine
2-3 red chili peppers, unseeded
Juice and zest from 1 lime
In a small bowl, place the chopped shallot and add the butter. Stir to combine with a grapefruit spoon. Chop and add the peppers as well as the lime juice and zest. Stir again to combine until well mixed.
Grill swordfish four minutes per side and spoon butter over the steaks to taste while the fish is hot.
This chili lime butter also works on grilled chicken breast or pan sautéed tilapia.