Grilled Swordfish
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INGREDIENTS 8 tablespoons (1/4 pound stick) butter, cut into ½-inch bits
1 tablespoon strained fresh lemon juice
1 teaspoon finely cut fresh tarragon leaves or ½ teaspoon crumbled dried tarragon
A (2-pound) swordfish steak cut about 1-½ inches thick
1 teaspoon salt
Freshly ground black pepper
1 tablespoon vegetable oil
2 lemons, each cut lengthwise into 4 or 8 wedgesLight a layer of briquettes in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler to it highest setting.
Meanwhile, in a small saucepan or skillet set over low heat, melt the butter without letting it brown. Remove the pan from the heat and stir in the lemon juice and tarragon. Sprinkle both sides of the swordfish steak with the salt and a few grindings of pepper.
With a pastry brush, spread the tablespoon of oil over the hot grill of the broiler and place the swordfish steak on it. Brush the top of the steak with about 2 tablespoons of the melted butter mixture. Broil the steak about 3 to 4 inches from the heat, basting it frequently with the remaining butter.
The steak should be broiled for about 8 minutes on each side, or until it is evenly and delicately browned and feels firm when prodded gently with a finger.
Serve the swordfish at once on a heated platter, with the lemon wedges arranged attractively around it.
Serves 4