- 1 1/2 tablespoons unsalted butter, softened
- 1 teaspoon freshly grated lime zest
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1 tablespoon minced fresh coriander leaves
- two 6-to-8 ounce swordfish steaks
- Accompaniment if desired: grilled spiced red onions
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- cayenne to taste
- 1 large red onion, cut crosswise into four 1/2-inch-thick slices
- 1 teaspoon fresh lime juice if desired
- Prepare grill.
- In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
- Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
- Prepare grill.
- In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
- Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
- Serve with grilled fish, meat, or poultry.