Grilled Swordfish with Lemon Butter

For the compound butter, place herbs, salt, and garlic in a food processor or blender. Pulse until finely chopped. Add butter and lemon zest and blend until thoroughly mixed. You may need to wipe the walls of the food processor a few times with a rubber spatula to incorporate. Alternatively, use salted butter and omit salt. Transfer to a bowl. Can be made a day in advance.

Season both sides of the swordfish with salt and pepper to taste.

Preheat the grill to medium heat. Clean the grates well and oil with a grill-safe spray or brush with oil. This prevents the swordfish from sticking.

Grill swordfish for 5-6 minutes per side for medium. I remove from the heat when the internal temperature reaches about 130-135°F.

Let steaks rest for 5 minutes before serving. Serve each steak topped with a quenelle of lemon herb butter and a lemon wedge. This works best with a hot spoon.