Grilled Swordfish with Lima-Bean-and-Herb Butter
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
August 2011
Gallery
© Fredrika Stjärne
Recipe Summary
Ingredients
Directions
Make Ahead
The lima bean butter can be refrigerated overnight. Bring to room temperature before serving.
Suggested Pairing
Meaty fish, such as salmon and the swordfish steaks here, go well with citrusy, full-bodied whites like Chenin Blanc. Chenin Blanc often has a bright herbal note, which is a great match for this recipe's herby butter.