Swordfish Steak With Chervil Butter

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 2 lbs swordfish steaks, 1 inch thick
• mesquite wood chips
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2 cup chopped fresh chervil or 2 1/2 teaspoons dried chervil
• 1/2 teaspoon pepper

1. In a small bowl or measuring cup, combine the olive oil, lemon juice, and salt.
2. Brush mixture on the swordfish; cover and chill in the refrigerator for 30 minutes.
3. Let the mesquite chips soak in water for 30 minutes.
4. In a bowl, mix together the butter, chervil, and pepper; set aside.
5. Place mesquite chips over hot coals in grill.
6. Grill swordfish over hot coals 12-15 minutes or until done, turn once during cooking time.
7. Transfer fish to platter or serving plates; generously apply butter mixture.

olive oil, lemon juice, salt, swordfish, mesquite wood chips, butter, chervil, pepper

Taken from www.food.com/recipe/swordfish-steak-with-chervil-butter-95182 (may not work)