Recipe - Grilled Swordfish With Cilantro Butter

32 ounce Fresh swordfish fillets (4
Fillets) centercut
2 tablespoon Olive oil
Cilantro Butter
1 bn Cilantro
One half cup Unsalted butter
Juice of 1 lemon
Salt and freshly ground
Pepper to taste

1. Prepare a charcoal fire. Swordfish is especially good cooked over
mesquite charcoal, although other types of fuel are fine.

2. Lightly coat fillets with olive oil. When fire is ready, place fish on
oiled grill and cook until just firm to the touch (about 4 minutes per side
for thick fillets, less for thinner fillets; don't overcook). Serve
immediately with Cilantro Butter.

Cilantro Butter: Wash cilantro thoroughly and remove thick stems. Combine
with butter in food processor or blender with metal blade and mix for
several seconds until light and fluffy. Blend in lemon juice. Season with
salt and pepper.

Makes 2/3 cup.

Recipe By : the California Culinary Academy

From: Date:

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