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1
Prepare the fish: Pat the swordfish dry with paper toweling rand place on a large platter or pan.
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2
Brush the top side with half of the melted butter.
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3
Dredge liberally with half of the salt.
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4
Refrigerate for 20 minutes until the butter has congealed.
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5
Carefully turn the fish, brush the other side with the remaining melted butter and dredge with the remaining salt.
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6
Refrigerate for another 20 minutes, or until ready to grill.
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7
Build a-charcoal fire in an outdoor grill.
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8
Prepare the gin-lime butter: In a small nonreactive saucepan carefully bring the gin and lime juice to a simmer over medium heat.
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9
Be sure not to splash any of the liquid into the burner or the gin could ignite.
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10
Cook until reduced to a thick glaze, about 7 minutes.
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11
Remove from the heat and whisk in 2 tablespoons of the butter, piece by piece.
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12
Return to low heat and, whisking constantly, add the remaining butter piece by piece.
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13
The sauce should have the texture and consistency of a thick creamy hollandaise.
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14
Remove from the heat.
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15
Set aside and keep warm until ready to serve with the fish.
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16
When the coals are dusty and glowing, spread them out in the grill, banking them slightly against the sides.
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17
Place a sheet of heavy foil in the center.
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18
(This will prevent the melting butter from dripping onto the coals, flaring up, and burning the fish.)
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19
Grill the fish for 10 minutes.
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20
Turn and cook for 7 more minutes.
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21
If the butter should flame up, cover the grill for a minute or two until the flames die down.
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22
The fish should be moist and tender.
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23
Cut the fish crosswise into thick slices and serve with the gin-lime butter.
