WINE WITH…Swordfish with Herb Butter

Perhaps this dish should be called “Serendipity Swordfish.”  We’d planned on making beef steaks with herb butter but the swordfish on display at the grocery store looked so appealing that we came home with them instead of steak.  We still had herb butter on our minds, however, so we decided to pursue that idea and use it on the swordfish.  The results were so satisfying that this essentially unplanned recipe is destined to show up in future menus.

Herb butter, sometimes known as “compound butter,” is a wonderful thing.  You can spread it on something as simple as bread or rolls, or tuck into a hot baked potato.  A generous pat of herb butter topping a bowl of warm peas or mixed vegetables boosts flavor and texture.  The herbs can be varied to suit a specific dish.  For lamb chops try butter loaded with mint, parsley and garlic.  A mixture of chives, lemon juice, salt and freshly ground black pepper is great for corn on the cob.  Herb butter with fresh basil or tarragon, along with garlic and lemon zest does wonders for chicken thighs or roast chicken (be sure to tuck some of it under the skin).  For the swordfish, we used citrus to enhance the herbs.

Swordfish With Herb Butter

Serves 4

If the butter is not at room temperature it can be softened in the microwave for about 10 seconds. Repeat the process if it still isn’t soft enough.
 
1 stick unsalted butter (4 ounces/113 grams) at room temperature
1 tablespoon finely minced parsley
2 teaspoons finely minced chives
1 tablespoon finely minced shallot 
½ tablespoon Worcestershire Sauce (or soy sauce)
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
salt and freshly ground pepper
1 ½-2 pounds grilled swordfish
 
Combine all ingredients except the swordfish, mixing the herbs thoroughly into the butter.  The butter may be chilled as is in a small bowl, or it can be formed into logs by shaping it on a piece of wax paper.  Refrigerate the butter for at least 30 minutes, or until it has solidified.  To serve, divide the butter into four pieces and place each one on top of a serving of warm fish.

Swordfish, being meaty, often goes well with red wine, particularly if the preparation includes tomatoes.  In this case, however, with citrus and green herbs playing a prominent role, white wines become a better choice.  We are recommending one red (for readers who are adamant in their preference for that color), but all things considered, we found whites and rosés to be the best options.