Broiled Swordfish with Herb Butter/mantequilla de hierbas

Swordfish has firm flesh and a flavor that can stand alone without elaborate sauces or seasonings. An un­complicated herb butter is, in fact, the ideal sauce. Make the butter in advance, if you prefer, and store it, for up to 3 days in the refrigerator or up to 6 weeks in the freezer, rolled in a log shape and wrapped in wax paper. To serve, slice rounds from the roll and place on top of the fish steaks just before serving.

ASSEMBLE THESE SUPPLIES:

Four 1-inch-thick swordfish steaks (each about 8 ounces)
1/4 cup olive oil
Herb butter (see following recipe)

STEPS IN PREPARATION:

Preheat broiler. Place broiler pan 3 to 4 inches from heating element and heat 3 to 5 minutes.

Wipe swordfish with damp paper towels. Lightly brush both sides of steaks with oil.

Place steaks on broiler pan and broil 4 to 5 minutes.

Using metal spatula, turn steaks and broil 2 to 3 min­utes longer.

Cut 1 or 2 generous slices herb butter for each steak. Top steaks with butter and broil 1 minute longer, or just until butter begins to melt.

Transfer steaks to warm plates.

Herb Butter/Herb Butter

ASSEMBLE THESE SUPPLIES:

1 clove garlic
1/2 lemon
1/2 lime
1/4 cup mixed fresh herbs (any combination, including wa­tercress, parsley, dill, basil, marjoram, and rosemary), or 2 tablespoons dried
1 stick unsalted butter, at room temperature

STEPS IN PREPARATION:

Peel and finely chop garlic. Juice enough lemon to mea­sure 2 tablespoons and enough lime to measure 1 table­spoon. Combine juices and remove pits. Wash fresh herbs, if using, pat dry, and chop finely.

In food processor or blender, combine butter, garlic, citrus juices, and chopped herbs, and process until well mixed. Or, in medium-size bowl, knead same ingredients together by hand.

Form herb butter into log-shaped roll 2 inches long and

2 to 21/2 inches in diameter. Wrap snugly in wax paper and place in freezer for 1 hour or refrigerate for several hours.

WHAT TO DRINK

These dishes are simple and direct, and the wine should match them; choose a California Pinot Blanc, a dry Vouvray from the Loire, or a white Burgundy.