32 ounces fresh swordfish fillets (4 fillets) -- center-cut
2 tablespoon olive oil
-----Cilantro Butter-----
1 bunch cilantro
1/2 cup unsalted butter
juice of 1 lemon
salt and freshly ground pepper -- to taste
Instructions:
1. Prepare a charcoal fire. Swordfish is especially good cooked over
mesquite charcoal, although other types of fuel are fine. 2. Lightly
coat fillets with olive oil. When fire is ready, place fish on oiled
grill and cook until just firm to the touch (about 4 minutes per side
for thick fillets, less for thinner fillets; don't overcook). Serve
immediately with Cilantro Butter. Cilantro Butter: Wash cilantro thoroughly
and remove thick stems. Combine with butter in food processor or blender
with metal blade and mix for several seconds until light and fluffy.
Blend in lemon juice. Season with salt and pepper. Makes 2/3 cup.
