Lee Woolver uses lima beans from the Beekman garden to make a green butter for fish. For a neat presentation, roll the herbed butter in plastic wrap into a cylinder and refrigerate until firm. Slice off rounds of butter as you need them.
Grilled Seafood Recipes
1/2 cup shelled lima beans (from about 1 pound in the pod)
1 1/2 sticks unsalted butter, softened
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped dill
Ten 6-ounce swordfish steaks, about 1 inch thick
Extra-virgin olive oil, for rubbing
Freshly ground black pepper
How to Make It
In a small saucepan, cover the lima beans with water and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until tender, about 10 minutes. Drain and let cool.
Puree the lima beans in a mini food processor. Add the butter, chives, parsley and dill and process until smooth. Season with salt and hot sauce.
Light a grill. Rub the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until nicely browned outside and just opaque throughout, about 4 minutes per side. Top the fish with the lima bean butter and serve right away.
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