2 - Swordfish Steaks

4 - thinly sliced lemon slices

Compound butter

1/2 stick of butter
pinch kosher salt
1 tsp lemon zest
1 tbsp lemon juice
1 garlic clove chopped fine
1 tbsp fresh dill

mix all butter ingredients - roll together in wax paper - reshape like stick of butter - and freeze. Need to freeze for about 1 hour.

season steaks with olive oil, salt and pepper, fresh dill

light charcoal grill...i used about 1/2 -3/4 starter full of briquetts/char wood....

When charcoal is hot - pour in center of grill - looking for med high heat.

Grill steaks about 4-5-minutes side- turning 1/4 turn 1/2 way thru each side for nice grill mark.
After turning steak over add thin lemon slices on top of steaks. With about 1 minute left on steaks add a pad or two of the compound butter on top of the steaks....pull them when the butter is about 1/2 melted...it'll be soft and yummy when it's time to eat....