Broiled Swordfish

Swordfish is rather expensive fresh, but can be fairly inexpensive when purchased frozen. It has a bold flavor that pairs well with lemon, and can be quickly prepared, making it one of my favorite weeknight meals.

Ingredients:
2 swordfish steaks
1 teaspoon butter
salt
lemon pepper

1. Prepare the Steaks
   If frozen, move the swordfish to the refrigerator to defrost about 24 hours before using. If you need to defrost it quicker, submerge it in a bowl of cold water inside a plastic bag (or inside the packaging, if the packaging is thin). Place the bowl in the refrigerator and defrost for about 3 to 4 hours.
   
   Salt one side of the steaks and sprinkle with lemon pepper, then flip and repeat for the other side. Place on a piece of aluminum foil and fold the foil over the top of the fish, being careful to leave a space above the fish to keep from causing the foil to stick to the top of the fish.



2. Broil the Swordfish
   Place the aluminum foil packet on a sheet pan and place a few inches from the broiler. Cook for about 10 minutes, or until the fish is cooked through. This will vary depending on the thickness of the steaks. To check the fish for doneness you can use a thermometer to check the internal teperature (it should be 140°F) or pull on the flesh near the middle with a fork (it should flake easily).
   
   
   
   
   Place 1/2 teaspoon of butter on the top of each steak and allow it to melt over the top of the fish. You don't need a lot of butter to add a nice flavor to the dish.