1 swordfish steak or portion, cleaned (weight to preference; a 6–8 oz / 170–225 g portion per person is typical)
1 Unsalted butter, softened — approximately 1 tablespoon (15 g) per portion
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Cucumber Sauce or Horseradish Sauce, for serving
Instructions
1. Position the oven broiler rack so the fish will sit approximately 4 inches (10 cm) from the heating element. Preheat the broiler on high for at least 5 minutes.
2. Pat the swordfish dry with a clean cloth or paper towel. If using a whole cleaned fish, score the skin in two or three places to prevent curling.
3. Place the fish on a lightly oiled broiler pan or cast-iron skillet. Slide the pan under the broiler and cook for 4–5 minutes per side (8–10 minutes total for a 1-inch / 2.5 cm steak), turning once at the halfway point. The fish is done when the flesh is opaque throughout, flakes easily when pressed with a fork, and an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
4. Remove the fish from the broiler immediately. Spread the softened butter over the surface — it will melt on contact — then sprinkle evenly with salt and pepper.
5. Transfer to a warm serving plate and accompany with Cucumber Sauce or Horseradish Sauce, prepared separately.
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