Grilled Swordfish With Chipotle Cilantro Butter

Servings:

Cooking Time:

Ingredients:

• 1 pound Swordfish, cut into two 8-ounce steaks
• 4 ounces butter
• 1 tbsp Chipotle peppers, cleaned
• 1 tbsp fresh Cilantro, chopped
• 1 lemon
• 1 tbsp Olive Oil

Instructions:

• Puree the Chipolte peppers in a food processor, set aside.
• Whip the butter in a food processor until smooth.
• Add the pureed peppers and the fresh cilantro to the butter and blend well (use the pulse setting).
• Place the mixture onto a small piece of wax paper or parchment. Roll into a 1-inch cylinder, removing any excess.
• Refrigerate the butter roll to harden it.
• Light your grill or broiler and then coat the Swordfish steaks in the Olive Oil to prevent sticking to the grill.
• Then squeeze fresh lemon juice onto the swordfish, while the grill is getting hot.
• Grill the swordfish on the grill or in a broiler for about 5 minutes each side. The swordfish should have some spring to the touch, but not too firm. Be careful, it is very easy to overcook!
• Top each steak with several 1/4-inch slices of the butter and serve immediately.

The full flavor of swordfish stands up to this intense compound butter.