Instructions: Prepare fire for direct-heat method of cooking. Wash fish and pat dry.

Lightly coat fillets with olive oil.

When fire is ready, place fish on oiled grill; cook until fish flakes with a fork (about 4 minutes per side for thick fillets, less time for thinner fillets). Serve hot with Cilantro Butter.

Cilantro Butter
1 bunch cilantro
1/2 cup unsalted butter
Juice of 1 lemon
Salt and pepper, to taste

Wash and dry cilantro thoroughly; discard thick stems. Combine with butter in food processor or blender; process for several seconds with metal blade to blend well. Add lemon juice and salt and pepper to taste; pulse to blend. Spoon mixture onto aluminum foil, forming a log. Wrap tightly and refrigerate until firm. Slice and serve with grilled swordfish.

Makes 2/3 cup.

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