Ingredients:

  • 4 swordfish steaks, 1 inch thick (6 oz / 170 g each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh chives, minced
  • 1 clove garlic, grated
  • 1/4 tsp lemon zest

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, lemon zest, minced garlic, parsley, and chives. Mash and fold with a fork until the butter is a consistent pale green color. Set aside at room temperature.
  2. Pat the swordfish steaks completely dry with paper towels. Rub both sides with olive oil, then season generously with salt and pepper.
  3. Preheat your grill to medium-high heat. Place steaks on the grill and sear for 4–6 minutes per side until a deep golden-brown char forms and the internal temperature reaches 130°F (54°C).
  4. Remove the fish from the grill and place them on a warm platter. Immediately place one tablespoon of the herb butter on top of each hot steak.
  5. Let the steaks rest for 3–5 minutes to allow the butter to melt into a velvety glaze.