– 1-1/2 lbs Jersey Swordfish filets (Monkfish
Bluefish could also be substituted, wrap in foil before
½ lb butter (2 sticks), whipped with mixer
or food processor
1 small shallot, chopped
cloves garlic, chopped
3T each chopped fresh herbs: thyme, parsley, oregano
1 T ground fresh pepper
Juice of half lemon (3T)
When outdoor grilling, brush fish with olive oil &
season with salt and pepper to taste. To pan fry,
coat pan with 1 T olive oil or pan spray. Rule of
thumb to cook fish: estimate 10 minutes cooking time
per inch of filet thickness. The filet is done when
it springs back with gentle pressure. Top each filet
with one tablespoon herbed butter. Serve with cilantro
To prepare herb butter, combine whipped butter, shallot,
garlic, chopped herbs, pepper, lemon zest and juice.
Blend well in mixer or processor. Place herb butter
on wax or parchment paper and roll into log shape.
Wrap and tie both ends and freeze log until hardened.
Herb log can be kept frozen for six months.
Cilantro Fruit Relish
1 cup seasonal fresh fruit, finely chopped (strawberries,
blueberries, pears, oranges, peaches)
¼ cup orange juice
1 small red onion, chopped
2 T chopped cilantro
Zest of one lemon
Combine all ingredients and marinate for at least
15 minutes. Serve with grilled fish & herbed butter.