Broiled Swordfish in a Jalapeno Cilantro Lime Marinade and topped with Cilantro Garlic Lime Butter
2 6 oz. Swordfish steaks
1 jalapeno pepper, minced
2 limes
1/4 cup cilantro, chopped
2 teaspoons garlic, minced
1/4 cup butter, softened
1/4 cup olive oil, extra virgin
1/4 teaspoon salt
1/8 teaspoon pepper
Cilantro Butter preparation: Zest 1 of the limes and mince. Juice zested lime into a small saucepan. Add zest and cook over medium high heat until syrupy. Cool and add to the softened butter, along with 1/2 of the garlic and 1/2 of the cilantro. Put in a small container and store in the refrigerator or at room temperature.
Wash and pat dry the swordfish. Mix together minced jalapeno, remaining cilantro, the juice of remaining lime, remaining garlic, salt and pepper. Whisk in olive oil. Place fish in marinade and store in the refrigerator for at least 2 hours.
One Rubbermaid Round #1
Remove swordfish from marinade and broil until just cooked through. Top with cilantro lime butter and serve.
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