Grilled Swordfish with Blueberry-Verbena Butter

We could not have dreamed of combining swordfish with a blueberry butter. It works. The author suggests that it works with red snapper or salmon, but it is a wonderful treat with swordfish.

• 1/4 cup unsalted butter, at room temperature
• 1/2 cup fresh or partially thawed frozen blueberries
• 1/8 teaspoon kosher salt
• 1/4 cup young lemon verbena leaves, finely chopped
• 1 tablespoon minced shallot
• 4 (6 ounce, 1 inch thick) swordfish steaks
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper

METHOD

With the back of a fork or in the bowl of a food processor fitted with the metal blade, blend the butter, blueberries, and salt until completely blended. This may take up to 2 minutes in the food processor. Transfer the butter mixture to a bowl. Fold in the verbena and shallot. Cover and refrigerate for at least 1 hour to allow the flavors to develop (Store the butter in the refrigerator for up to 1 month or freeze it for up to 3 months.)

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Rub the fish with the oil and season with salt and pepper to taste. Place the fish on the grill rack and cook, turning once, for about 5 minutes on each side. The swordfish is ready when it has turned from translucent to opaque throughout. Transfer the fish to plates. Place 1 tablespoon of the blueberry verbena butter on each steak. Serve immediately.

Serves: 4

Reprinted with permission from ©2005 Jennifer Trainer Thompson Very Blueberry, published by Celestial Arts.

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