Fish Steak With Tomato Chili Butter

• 2 blue marlin steaks (I think swordfish or tuna would work as well)
• 1 teaspoon finely grated lime rind
• 1 lime, juice of
• 80 g butter
• 2 sun-dried tomatoes, finely chopped
• 1 teaspoon lime juice
• 1 teaspoon sambal oelek
• 1 12 teaspoons fresh parsley, finely chopped
• 1 green onion, finely chopped

1. Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
2. Drain fish, discard marinade.
3. Cook fish on an oiled grill plate or in a fry pan or BBQ.
4. Until browned on both sides and cooked through.
5. Tomato Chili Butter.
6. Allow butter to come to room temperature.
7. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
8. Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
9. Serve fish topped with chili butter.
10. I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.

swordfish, lime rind, lime, butter, tomatoes, lime juice, sambal oelek, fresh parsley, green onion

Taken from www.food.com/recipe/fish-steak-with-tomato-chili-butter-309988 (may not work)