This bright, herby butter is the perfect counter to this tender, meaty grilled swordfish. Bonus...the herb butter can be made and frozen so you can have it on hand for a quick dinner.
Combine all the ingredients in a food processor or beat with a mixer until well combined.
Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm.
Preheat your grill to med/high heat. Rub the oil on both sides of the fish and season well with salt and pepper on both sides.
Slice 4 pats of herb butter and place one slice on each swordfish steak and allow to melt into the fish. Reserve the remaining butter for another use.
*Butter can be made several weeks in advance and stored in the freezer.