Ingredients:

  • 2 (6 oz / 170g) swordfish steaks, about 1 inch thick
  • 1 tbsp (15ml) avocado oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 4 tbsp (57g) unsalted butter, softened
  • 1 tbsp (3g) fresh coriander, finely minced
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (2g) lime zest, finely grated
  • 1 clove (3g) garlic, minced into a paste
  • Pinch (0.5g) of sea salt

Instructions:

  1. Whip the softened butter, minced coriander, lime juice, lime zest, garlic, and salt in a small bowl until smooth and pale. Set aside at room temperature.
  2. Pat the swordfish steaks completely dry with paper towels. Rub both sides with avocado oil, salt, and pepper.
  3. Preheat grill to high heat (about 450°F / 230°C).
  4. Place the steaks on the grates and sear for 4–5 minutes per side without moving them, until a mahogany-colored char develops.
  5. Remove the fish from the grill when the internal temperature hits 130°F (54°C).
  6. Immediately place a generous dollop of the coriander lime butter on top of each steak and let the fish rest for 5 minutes to reach a perfect medium.