This bright, herby butter is the perfect counter to this tender, meaty fish. Bonus...the butter can be made and frozen so you can have it on hand for a quick dinner.

4 - 6 oz (1 inch thick) swordfish steaks

1 Tbsp extra virgin olive oil

Kosher salt and pepper

Herb Butter

8 oz (2 sticks) unsalted butter, softened

? cup shallot, minced

1 Tbsp fresh rosemary, minced

1 Tbsp fresh chives, minced

1 Tbsp fresh thyme, minced

Zest of 1 lemon

1½ tsp kosher salt

½ tsp red pepper flakes

Herb Butter: Combine all the ingredients in a food processor or beat with a mixer until well combined.
Form butter into a 6-8 inch log and roll tightly in plastic wrap. Refrigerate until firm.
*Butter can be made several weeks in advance and stored in the freezer.
Grilled Swordfish: Preheat your grill over med/high heat.
Rub the oil on both sides of the fish and season well with salt and pepper on both sides.
Grill the swordfish about 3-4 mins on each side. (If your steaks are on the thin side, take them off early to avoid drying out the fish.)
Slice 4 -1/4 inch thick slices of herb butter and place one slice on each swordfish steak. Reserve the remaining butter for another use.
Serve immediately.