A Cherry Tomato Salad and New Potatoes or Boiled Rice go well with this fish.
- 100g Butter
- 2 tbls Finely Snipped chives
- 1 tbls Mustard
- 4 Swordfish Steaks
- 4 tblsp Lemon Juice
- Salt and Pepper
- Whole Chives
- Lemon Wedges
Mix the butter, chives and mustard. Turn the butter onto greaseproof paper and roll into a sausage shape. Chill in the freezer for 10-15 minutes until firm.
Lay the swordfish on an oiled barbeque grill and sprinkle with lemon juice. Season the fish well with salt and pepper and grill over hot coals for 6-8 minutes or until cooked through when the fish will flake easily.
While the fish is grilling, slice the butter.
Transfer the fish to warmed serving plates and top with the butter.
Garnish with chives and lemon wedges and serve at once.