Grilled swordfish with chervil

Yield: 6 Servings

Measure Ingredient
½ cup Olive oil
¼ teaspoon Salt
½ cup Chervil -- fresh minced OR
2 pounds Swordfish steaks -- 1\"
\N \N Thick
2½ teaspoon Chervil -- dried crushed
½ cup Butter -- softened
½ teaspoon Pepper

Combine oil, lemon juice and salt. Brush on swordfish. Cover and refrigerate for 30 minutes. Combine butter, chervil and pepper. Set aside.

Grill swordfish 12 to 15 minutes or until done, turning once. Remove fish from grill and generously brush with chervil butter and serve at once.

Formatted by Mary Dishongh Bowles.

Recipe By :

From: Date: File

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