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Swordfish is great for the grill, since it's firm and meaty. Here it's dressed in herbs of your chioce — take it in a French direction with lavender and thyme, Mexican with cilantro and lime, or Greek with mint and oregano, as suggested in the recipe.

Grilled Herb-Crusted Swordfish with Lemon Butter

1/2 cup butter, slightly softened
2 tablespoons fresh-squeezed lemon juice
2 teaspoons finely grated lemon peel
1/8 teaspoon cracked black peppercorns, or to taste
1 1/2 cups chopped fresh herbs, such as oregano, mint, etc.
1/3 cup olive oil
4 (6-ounce) swordfish steaks, skin and any black meat removed
1/2 teaspoon salt

1. Combine butter, lemon juice, lemon peel and cracked peppercorns in a small mixing bowl; set aside.
2. Mix the herbs and oil together in a small bowl; press on as much as will stick to the fish. Cover and refrigerate steaks in their herb crusts for at least 1/2 hour and as long as 3 hours.
3. Preheat a grill or broiler and broiler pan.
4. Right before cooking, oil the grill or broiler pan. Season fish with salt, then lay swordfish steaks on grill or broiler pan. Cook for 3 to 5 minutes each side or until firm and opaque; remove to warm plates. Top each steak with 1 tablespoon of the lemon butter; serve the remaining lemon butter to add as desired.

Makes 4 servings.

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