Sauce, Citrus Butter

By Floridaberry

Ingredients

• Citrus Butter:
• 1 lb unsalted butter, at cool room temperature
• 1 orange, well-scrubbed
• 1 lemon, well-scrubbed
• 1 lime, well-scrubbed
• 1 tablespoon chopped flat-leaf parsley
• Fine sea salt and freshly ground black pepper
• 4 (7-ounce) swordfish steaks, about 1 1/4 inches thick, patted dry with paper towels
• Olive oil, for brusing

Preparation

Step 1

Cut the buter into large chunks, and place it in a food procesor. With a grater or a zester, remove the peels, but not the white pith, from the orange, lemon, and lime. Add the citrus peels to the food processor, along with the parsley, 1/2 teaspoon salt, and a few turn of the peppermill. Process, scraping down the bowl as necessry, to blend the ingredients thoroughly. Place a 2 1/2 food length of plastic wrap on a work surface, and spread the butter down the center, lumping it close together in large dollopos. Bring up one long end of the plastic wrap seurely, and freeze until needed, at least 30 minutes and up to 3 months.

Preheat a broiler to high heat and, if the citrus butter has been frozen for more than 2 hours, thaw for about 10 minutes at room temperature. Brush both side of the swordfish steaks with olive oil, and season with salt and pepper. Broil for about 6 minutes on each side, until firm to the touch and opaque at the center. Transfer each steak to a warmed plate, and top with 1 or 2 disks of citrus butter, cut from the cylinder. Serve at once.