This splendid, herby margarine is the ideal counter to this delicate, substantial flame broiled swordfish. Reward… the spice margarine can be made and frozen so you can have it close by for a snappy supper.
You’ve shown up and you’re much more furious than a year ago. I have an old buddy that gets “June Dread” beginning in January. Notwithstanding the entirety of the finish of-year school exercises, 10,000 make-up baseball/soccer/lacrosse match-ups, camp pressing and prep, she has three children with birthday events all in June. I used to prod her about it, however now I’m setting out a glass of wine toward the day’s end and moaning directly alongside her.
I feel like a double crosser on the grounds that June has for quite some time been my number one month. The climate is warm, yet not choking; the days longer; succulent summer berries begin to come in, and well, it’s my birthday month. I mean stout blueberries, daylight and presents… who could want anything more?
Yet, recently I’ve been feeling like I can scarcely keep up and it’s all June’s issue. It’s not simply the grandiose objectives that I set for myself back around New Year’s goal time (that I promised to finish by the beginning of summer). It’s not on the grounds that I’d prefer be nestled into the open air chaise perusing toward the end of the week as opposed to altering photographs and taking care of the bills. Undoubtedly it’s not on the grounds that I have fresh rosé and white sangria on my wine-tangled mind. No, it’s not me, it’s June.
- 4 oz unsalted butter, softened (1 stick)
- 2 Tbsp shallots, minced
- 2 tsp fresh rosemary, minced
- 2 tsp fresh chives, minced
- 2 tsp fresh thyme, minced
- 2 tsp lemon zest
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 24 oz swordfish steaks (4- 6 oz swordfish steaks – 1 inch thick)
- 1 Tbsp extra virgin olive oil
- Kosher salt and pepper
- 2 oz herb butter, chilled and sliced
- Combine all the ingredients in a food processor or beat with a mixer until well combined.
- Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm.
- Preheat your grill to med/high heat. Rub the oil on both sides of the fish and season well with salt and pepper on both sides.
- Grill the swordfish about 3-4 mins on each side. (If your steaks are on the thin side, take them off early to avoid drying out the fish.)
- Slice 4 pats of herb butter and place one slice on each swordfish steak and allow to melt into the fish. Reserve the remaining butter for another use.
- *Butter can be made several weeks in advance and stored in the freezer.