1 1/2 tablespoons unsalted butter, softened

1 teaspoon freshly grated lime zest

1 tablespoon fresh lime juice

1 small garlic clove, minced

1 tablespoon minced fresh coriander leaves

2 6- to 8-ounce swordfish steaks

In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.

Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

Top each swordfish steak with a dollop of coriander lime butter