Accompaniment if desired: grilled spiced red onions
1 tablespoon olive oil
1/2 teaspoon ground cumin
cayenne to taste
1 large red onion, cut crosswise into four 1/2-inch-thick slices
1 teaspoon fresh lime juice if desired
Directions
Prepare grill.
In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
Prepare grill.
In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
