This swordfish can either be grilled or pan seared. I made it pan seared last night, and it was great! The secret is to get the pan really hot and let the fish sit on each side until it is well browned. You will need to use a lid to contain the splatter. Be careful not to overcook it, though!
2 swordfish steaks
4 T. butter, softened (or melted)
1/2 t. minced garlic
2 T. minced fresh basil
Salt & pepper to taste
Sprinkle lemon juice on each steak.
Place the butter, basil, lemon juice, lemon zest, garlic and salt in a bowl. Mix well and set aside.
Heat a pan or grill. Add the steaks and sear well on both sides. Cook slowly until it is done.
Spoon the sauce on top and serve.