Grilled swordfish with chervil dnsr31a

Yield: 6 servings

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

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.

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