Recently I have been creating aluminum foil packets for our fish, so Tom can cook it easily on the grill, and the fish remains moist.
You can do any fish and flavor combination you like -- I've done halibut with lemon, chervil and garlic wrapped in a lettuce leaf, for example.
This combination of cilantro, garlic and lime worked very well with swordfish, but could be used with any other fish you like.
It's the technique that makes a difference: En papillote*. The ingredients permeate the fish and creates a sauce; steaming keeps it tender and moist.
---Barbara
*en papillote is a French term for baking food in a folded pouch, usually made of parchment paper.
Swordfish with Cilantro Lime Butter
Serves 2
2 6-ounce swordfish steaks
2 limes
2/3 cup fresh cilantro sprigs
2 T. butter
1/4 t. garlic powder
salt
aluminum foil, preferably heavy duty
Tear off a large sheet of aluminum foil.
Slice the first lime, very thinly, and create a bed of slices for each piece of fish.
Pat the fish dry, salt both sides, then place on top of the sliced lime beds.
Then, sprinkle a generous amount of garlic powder on top.
Place a tablespoon of butter on top of each fish.
Add a bunch of cilantro on top of each piece of fish.
Squeeze 1/2 of the second lime over the top of both pieces of fish.
Save the second half of the second lime for use at the table, if desired.
To create a packet for grilling, bring the short sides up to the center, carefully fold the foil seam over at least three times, to be sure the juices do not run out. Then fold each of the long sides over at least three times to be sure the juices do not run out. It doesn't have to look nice, it just needs to be secure.
Grill on a hot grill for 10-12 minutes depending on the thickness of your swordfish steak.
Carefully unwrap the fish --- it will be steaming hot --- and lift the fish on to serving plates, and add juices, and a slice of lime to each piece.
B