Yield: 4 Servings

Adapted from: Monastery Kitchen and others

The dish is on the menu of the Brigantine Seafood & Oyster Bar in Del Mar, CA. I had it there and thought it was great. When I searched for similar recipes, I found numerous copies, all with the same ingredients and instructions.

The Avocado butter was too salty. Updated to half the salt listed below.

Swordfish & Marinade:

• 48 oz swordfish steaks
• ½cup vegetable oil
• ¼cup soy sauce
• 1tsp lemon zest, grated
• ¼cup fresh lemon juice
• 2cloves garlic, crushed

Avocado Butter:

• ½cup butter, softened
• ½cup ripe avocado, mashed
• 1tsp lime zest, grated
• 5TBS fresh lime juice (about 5 to 6 limes)
• 2TBS fresh flat-leaf parsley, minced
• 2garlic cloves, minced
• 1/4tsp salt

Fish & Marinade:

Pierce swordfish on both sides with fork. Arrange in single layer in baking dish. Blend oil, soy sauce, lemon juice and zest and garlic. Pour over swordfish. Marinate 2 hours turning occasionally.

Avocado butter:

Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice and zest, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.

Grill:

Preheat grill or broiler. Drain swordfish – reserve marinade.

Grill or broil (4-inches from burner) swordfish 9 minutes per 1-inch thickness. Brush often with marinade – turn once.

Garnish with lemon wedges and parsley.

Serve.