Prep 40 mins
Cook 15 mins
Chervil is an herb I don't use very much. It's name means "festive joy" or "herb of joy". I grew some and needed a recipe to use it in. I tried this one out and it worked well for me. Of course, I love swordfish cooked on the grill.
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 teaspoon salt
- 2 lbs swordfish steaks, 1 inch thick
- mesquite wood chips
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup chopped fresh chervil or 2 1⁄2 teaspoons dried chervil
- 1⁄2 teaspoon pepper
- In a small bowl or measuring cup, combine the olive oil, lemon juice, and salt.
- Brush mixture on the swordfish; cover and chill in the refrigerator for 30 minutes.
- Let the mesquite chips soak in water for 30 minutes.
- In a bowl, mix together the butter, chervil, and pepper; set aside.
- Place mesquite chips over hot coals in grill.
- Grill swordfish over hot coals 12-15 minutes or until done, turn once during cooking time.
- Transfer fish to platter or serving plates; generously apply butter mixture.