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Number of servings: 4

An uncomplicated herb butter is the ideal sauce for swordfish.

Ingredients: • 4 2.5 cm (1 inch) thick swordfish steaks, each about 225 g (8 oz) • 60 ml (1/4 cup) olive oil

Herb butter: • 1 clove garlic • 1/2 lemon • 1/2 lime • 60 ml (1/4 cup) mixed fresh herbs (any combination, including watercress, parsley, dill, basil, marjoram and rosemary) • 1 stick unsalted butter, at room temperature

Directions: Preheat broiler. Place broiler pan 7.5 to 10 cm (3 to 4 inches) from heating element and heat 3 to 5 minutes. Wipe swordfish with damp paper towels. Lightly brush both sides of steaks with oil. Place steaks on broiler pan and broil 4 to 5 minutes. Using metal spatula, turn steaks and broil 2 to 3 minutes longer. Cut 1 or 2 generous slices herb butter for each steak. Top steaks with butter and broil 1 minute longer, or just until butter begins to melt. Transfer steaks to warm plates. Herb butter: Peel and finely chop garlic. Juice enough lemon to measure 30 ml (2 tbsp) and enough lime to measure 15 ml (1 tbsp). Combine juices and remove pits. Wash fresh herbs, if using, pat dry, and chop finely. In food processor or blender, combine butter, garlic, citrus juices, and chopped herbs, and process until well mixed. Form butter into log-shaped roll 5 cm (2 inches) long and 5 to 6 (2 to 2 1/2 inches) in diameter. Wrap snugly in wax paper and place in freezer for 1 hour or refrigerate for several hours.

Recipe and photo : Great meals in minutes – Fish and shellfish menus, Time-Life Books.