Grilled Swordfish Steak with Mango Chutney Butter
6-7 ounces of swordfish per person
4 ounces of butter
1 ounce of hot mango chutney (chop the larger pieces)
1 ounce finely chopped sweet red pepper
1 ounce chopped green onion
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
1 teaspoon lime juice
1/2 teaspoon "hot" curry powder
Whip butter for 1 minute. Add all the ingredients and whip for another minute.
Place on sheet of waxed paper. Roll butter up into waxed paper to form a long, tight cylinder. Place in refrigerator to harden or for longer storage, place in freezer.
When ready to use, allow butter to soften, so that a sharp knife can cut off rounds of desired size. Return unused portion back to refrigerator or freezer.
Rub fish with a little oil on both sides and then season with a little salt and black pepper.
Spray some oil on hot barbecue grills to help prevent fish from sticking.
Place fish on hot grills. Cook on both sides forming a criss-cross pattern. Do not over-cook. Place hot fish on plates and top with mango chutney butter.
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