Grilled Curried Swordfish with Mango Salsa
4 Tbs. unsalted butter, softened
3/4 tsp. curry powder
1/2 tsp. finely grated lemon zest
1/4 tsp. ground cumin
Pinch of cayenne
4 swordfish steaks, 6 to 8 oz. each
Kosher salt and freshly ground black pepper
Olive oil, for brushing
Homemade or purchased mango salsa
1. Prepare a medium (350°F to 375°F) gas- or charcoal-grill fire. Alternatively, lightly coat a grill pan with cooking spray, and heat over medium heat.
2. In a small bowl, combine the butter, curry powder, zest, cumin, and cayenne. Set aside.
3. Season the swordfish generously with salt and pepper on both sides. Brush with oil. Add to the grill or pan, and cook, flipping once, until just cooked through, 7 to 9 minutes.
4. Serve topped with a generous dollop of the curry butter and some mango salsa on the side. (Reserve any leftover butter in the refrigerator; it will keep for weeks and is great on chicken, vegetables, and rice.)
Source: Fine Cooking Grilled Curried Swordfish with Mango Salsa