8 T butter, cut into ½-inch bits about 1½ inches thick
butter, cut into ¼-inch bits 1 tsp salt
1 T strained fresh lemon juice Freshly ground black pepper
1 tsp finely cut fresh tarragon 1 T vegetable oil
leaves or ½ tsp crumbled dried 2 lemons, each cut lengthwise
tarragon into 4 or 8 wedges
A 2-pound swordfish steak cut
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Light a layer of briquettes in a charcoal broiler and let them burn until
a white ash appears on the surface, or preheat the broiler of your range to
its highest setting.Meanwhile, in a small saucepan or skillet set over low heat melt the butter without letting it brown. Remove the pan from the heat and stir in the lemon juice and tarragon. Sprinkle both sides of the swordfish steak with the salt and a few grindings of pepper.
With a pastry brush, spread the tablespoon of oil over the hot grill of the broiler and place the swordfish steak on it. Brush the top of the steak with about 2 tablespoons of the melted butter mixture. Broil the steak about 3 to 4 inches from the heat, basting it frequently with the remaining butter. The steak should be broiled for about 8 minutes on each side, or until it is evenly and delicately browned and feels firm when prodded gently with a finger.
Serve the swordfish at once from a heated platter, with the lemon wedges arranged attractively in a ring around it. Serves 4.
