Recipe - Grilled Swordfish With Chervil

One half cup Olive oil
One fourth teaspoon Salt
One half cup Chervil fresh minced OR
2 pound Swordfish steaks 1"
Thick
2 One half teaspoon Chervil dried crushed
One half cup Butter softened
One half teaspoon Pepper

Combine oil, lemon juice and salt. Brush on swordfish. Cover and
refrigerate for 30 minutes. Combine butter, chervil and pepper. Set aside.
Grill swordfish 12 to 15 minutes or until done, turning once. Remove fish
from grill and generously brush with chervil butter and serve at once.
Formatted by Mary Dishongh Bowles.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip