Fish Steak With Tomato Chili Butter
Ready In: 1 hr 30 mins
Serves: 2
Ingredients
- 2 blue marlin steaks (I think swordfish or tuna would work as well)
- 1 teaspoon finely grated lime rind
- 1 lime, juice of
Tomato Chili Butter
See Note Above
- 80 g butter
- 2 sun-dried tomatoes, finely chopped
- 1 teaspoon lime juice
- 1 teaspoon sambal oelek
- 1 1⁄2 teaspoons fresh parsley, finely chopped
- 1 green onion, finely chopped
Directions
- Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
- Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.
- Tomato Chili Butter.
- Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
- Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
- Serve fish topped with chili butter.
- I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.
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