2 eight-ounce swordfish filets
1 teaspoon canola oil
salt and pepper to taste
2 cups cooked rice (your choice)
juice of 1/2 lime
juice of 1/2 lemon
juice of /2 grapefruit
juice of ½ orange
1 stick butter, softened
2 tablespoons cilantro, chopped
1 tablespoon fresh cracked pepper
1 tablespoon white wine
½ teaspoon zest from 4 citrus fruits
Place softened butter in a mixing bowl. Slice citrus in half and squeeze juice from ½ each lime, lemon, grapefruit and orange into bowl (Note: Make sure you do not add any seeds. Some pulp is o.k.) Add cilantro, black pepper and zest from each of the citrus fruits and combine well.
On a large piece of waxed paper or parchment, place butter mixture at one end in an even strip. Roll paper around butter and roll into an even cylinder shape, making sure it is round and uniform in shape and size. Refrigerate until firm.
Prepare rice according to package instructions. Set aside.
Season swordfish with salt and pepper. In a heavy sauté pan over medium high heat, add canola oil, heat until hot but not smoking, and add swordfish. Cook 3 to 4 minutes per side. Lay swordfish on bed of rice. Remove maitre d’butter and cut off ½” to ¾” piece of butter for each filet. Remove paper from butter and place on top of hot swordfish. Butter will melt onto fish. Garnish with small slices from remaining citrus halves.