First things first for this meal. You have to make the Cucumber-Dill Sauce so you can get it chilled. You just need a diced up peeled cucumber, 2 cups of sour cream, 3 teaspoons white wine vinegar, 1 teaspoon salt 1/8 teaspoon cayenne pepper, 2 teaspoons grated onion and 3 tablespoons finely chopped fresh dill. Combine and refrigerate. The Swordfish and sauce takes about 20 minutes and will serve 6
3 lbs Swordfish, cut into 1” thick slices
6 tablespoons butter, softened
Salt and vinegar, to taste
Dry fish pieces and rub with lemon juice. Brush broiler grill with 1 tablespoon butter, then brush each piece of fish with butter. Broil 3” from flame for 3 minutes, brush again with butter. Continue broiling until fish is light brown. Turn the fish, baste with butter and season with salt and pepper. Baste every 5 minutes with butter. Broil about 10 minutes on second side. When done it will be firm to the touch. Serve with Cold Cucumber-Dill Sauce. Yum Yum!