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.
The lima bean butter can be refrigerated overnight. Bring to room temperature before serving.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.