Swordfish:
4 swordfish steaks
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
2 tablespoons olive oil
Anchovy Butter:
1/4 cup unsalted butter or margarine, softened
4 anchovy filets, mashed or 2 teaspoons anchovy paste
1/4 teaspoon grated lemon zest
2 teaspoons lemon juice
1/8 teaspoon cayenne
1/8 teaspoon salt

Preparation Instructions:

For the Swordfish: In a shallow bowl, sprinkle swordfish with salt and rosemary and rub into fish. Sprinkle with oil and turn fish to coat. The fish can be refrigerated, covered, up to 4 hours before grilling.

For the Anchovy Butter: In a small bowl or in an electric mixer, combine butter, anchovies, lemon zest and juice, cayenne, and salt. Transfer to a small ramekin and refrigerate, covered until ready to serve.

Preheat the grill or broiler. Generously oil the grill or broiler rack to prevent fish from sticking. Grill over moderately hot coals 8 inches from thee heat until just cooked through, 2 to 3 minutes on each side. Or broil 6 inches from the heat of a preheated broiler. Remove with a well oiled metal spatula and top hot fish with a spoonful of chilled butter. Makes 4 servings.