4 (1 inch) thick swordfish steaks (each about 8 oz.)
1/4 c. olive oil
Herb butter (optional)

Wipe swordfish with damp paper towels. Lightly brush both sides of steaks with oil. Place steaks on preheated grill, cook for 4-6 minutes on each side, turn using a metal spatula. If so desired cut 1 or 2 generous slices of herb butter for each steak. Top with butter and grill for 1 more minute or until the butter starts to melt.

HERB BUTTER:

1 clove garlic
1/2 lemon
1/2 lime
1/4 c. mixed fresh herbs (or 2 tbsp. dried)
1 stick unsalted butter, room temperature

(Parsley, dill, basil, marjoram and rosemary).

Peel and finely chop garlic. Juice enough lemon to measure 2 tablespoons and enough lime to measure 1 tablespoon. Combine the juices and remove pits. Wash and finely chop fresh herbs. In food processor or blender, combine butter, garlic, citrus juices and herbs.

Make sure ingredients are well mixed. Form the herb butter into a log-shaped roll 2 inches long and 2 to 2 1/2 inches in diameter. Wrap snugly in wax paper and place in freezer for 1 hour.