4 (8 oz.) swordfish steaks, cut at 1/2-inch (shark or tuna will do)
3/4 c. olive oil
3/4 c. lime juice
1 tbsp. minced garlic
1 sprig fresh basil, crushed with the side of a knife
1/2 tsp. coarsely cracked peppercorns
1 tsp. salt

Marinate steaks in above ingredients for 4 hours.

LIME BASIL BUERRE BLANC:

1/2 cup lime juice
1 1/2 cup white wine
3 tbsp. minced garlic
3 tbsp. minced shallots
1 tbsp. cream
6 oz. unsalted butter
4 tbsp. fresh basil, julienned

Combine lime, wine, garlic and shallots in a wide pan and reduce to 1/4 the volume.

Pour into bowl and stir in the cream.

Whisk in the butter, 1 tablespoon at a time, until thoroughly combined. Keep the sauce at about 90-100°F while adding butter.

Stir in the fresh basil and hold sauce in a warm place until ready to serve.