Swordfish Steak with Herb Butter and Lime

Dry the swordfish steaks with a paper towel. Grate the zest of half a lime, squeeze the juice and mix both with the olive oil.

Cut the chili pepper in half lengthwise, remove the seeds with a pointed kitchen knife, chop finely and marinate with the marinade for half an hour.

Cover the steaks while doing this, but do not refrigerate so the swordfish can come to room temperature.

Meanwhile, clean scallions, setting aside the dark green parts for grilling, cutting the thicker onions in half lengthwise.

Melt some Meggle herb butter in a small metal bowl on the broiler, have pastry brush ready.

Place swordfish steaks and spring onions on broiler, brush with herb butter after 5-6 min, turn fish and vegetables to other side, brush again with herb butter and finish cooking for 5-6 min.

Season fish and vegetables with salt, top with herb butter slices, sprinkle with onion greens and bring to table with lime wedges.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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