Grilled Swordfish with Cilantro-Chile Vinaigrette

• Four 8-ounce swordfish steaks (1/2 inch thick)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt
• Pepper
• 2 tablespoons unsalted butter
• 1 1/2 cups coarsely chopped cilantro leaves and stems
• 3/4 cup coarsely chopped parsley leaves and stems
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 small Fresno or red jalapeno chiles, minced
• Pinch of saffron threads
• 1/4 teaspoon crushed red pepper
• 3/4 teaspoon pimenton de la Vera (smoked paprika)
• 1/4 teaspoon cayenne

1. Heat a grill pan.
2. Brush the fish with 2 tablespoons of the olive oil and season with salt and black pepper.
3. In 2 batches, cook the fish over moderate heat until browned on one side, 3 minutes.
4. Turn the steaks and top each with 1/2 tablespoon of butter.
5. Grill until the fish is just cooked through, 2 minutes longer.
6. Transfer to serving plates.
7. Meanwhile, in a bowl, mix the remaining 1/2 cup of olive oil with the remaining ingredients and season with salt and black pepper.
8. Spoon the vinaigrette over the swordfish and serve.

extravirgin olive oil, kosher salt, pepper, unsalted butter, cilantro, parsley, garlic, lemon juice, chiles, threads, red pepper, paprika, cayenne

Taken from www.foodandwine.com/recipes/grilled-swordfish-cilantro-chile-vinaigrette (may not work)