Grilled Swordfish with Compound Butter

To make the compound butter: combine 1/2 cup softened unsalted butter, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 minced clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roll into a log using plastic wrap and refrigerate for at least 1 hour.

This goes well with Jamaican Callaloo and Dominican Mangu.

Ingredients

4 swordfish steaks, about 6 to 8 oz each and 1 to 1 1/2 inches thick

Neutral oil, for brushing

Kosher salt

Compound butter, to finish

Preparation

1. Preheat all burners of a gas grill to high heat. Set the cooking grate in place, cover, and preheat for 5 minutes. Clean and oil the grate.

2. Pat the swordfish steaks dry with paper towels and brush lightly with oil on both sides. Season generously with salt.

3. Set swordfish over high heat and cook until the first side is well seared and releases cleanly from the grate, about 5 minutes. If the fish sticks, work a thin metal spatula underneath from below rather than forcing it. Flip and repeat on the second side.

4. Cook until an instant-read thermometer reads 130F for medium or 140 to 145F for well-done. If the exterior sears before the interior is done, move steaks to a cooler section of the grill and continue cooking, turning every minute or so. Top with compound butter immediately off the grill and serve.