Ingredients
Marinade
1/3 Cup soy sauce
1 tsp grated lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
1 clove garlic, crushed
2 tsp Dijon-style mustard
1/2 cup vegetable oil
8 swordfish steaks
Avocado Butter
1/2 cup butter, softened
1/2 cup ripe mashed avocado
5 tbs fresh lemon or lime juice
2 tbs chopped fresh parsley (I use cilantro instead)
Salt, to taste
Directions
Whisk together all the marinade ingredients. Pierce the fish with a fork on both sides to ensure penetration. Place the fish an marinade in a sealed plastic bag and marinate in the refrigerator for at least one hour. It can marinate up to 6 hours, if necessary.
For the avocado butter, whip the butter in a small mixing bowl until it is soft and creamy. Beat in the remaining ingredients. Refrigerate the butter until ready to serve. This is a good accompaniment to any barbecued fish.
Grill the fish over hot coals or under the broiler for 5 to 6 minutes on each side, brushing the fish often with the marinade. Figure 10 minutes total cooking time for each inch of thickness of the fish steaks. Serve the fish garnished with lemon or lime wedges and chopped parsley, and topped with avocado butter.
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