• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1 pound Swordfish, cut into two 8-ounce steaks

  2. 4 ounces butter

  3. 1 tbsp Chipotle peppers, cleaned

  4. 1 tbsp fresh Cilantro, chopped

  5. 1 lemon

  6. 1 tbsp Olive Oil

Instructions Jump to Ingredients ↑

  1. Puree the Chipolte peppers in a food processor, set aside.

  2. Whip the butter in a food processor until smooth.

  3. Add the pureed peppers and the fresh cilantro to the butter and blend well (use the pulse setting).

  4. Place the mixture onto a small piece of wax paper or parchment. Roll into a 1-inch cylinder, removing any excess.

  5. Refrigerate the butter roll to harden it.

  6. Light your grill or broiler and then coat the Swordfish steaks in the Olive Oil to prevent sticking to the grill.

  7. Then squeeze fresh lemon juice onto the swordfish, while the grill is getting hot.

  8. 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!

  9. Top each steak with several 1/4-inch slices of the butter and serve immediately.


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