Ingredients

  • 2 tablespoons butter room temperature
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon lemon peel grated
  • 1 tablespoon olive oil
  • 12 ounces swordfish fillets should be 6-7 ounces each