Skyline Chili Sunrise

Grilled Swordfish with Chervil


– ½ cup of olive oil.
– Dash of lemon juice.
– ¼ teaspoon of salt.
– 2 lbs of swordfish steaks, 1-inch thick.
– ½ cup of butter, softened.
– ½ cup of fresh chervil, minced.
– ½ teaspoon of black pepper.


– Combine the olive oil, lemon juice and salt. Brush on the swordfish steaks.

– Cover and refrigerate for 30 minutes.

– Combine the butter, chervil and pepper. Set aside.

– Grill the swordfish for 12-15 minutes or until done, turning once.

– Remove the fish from the grill and brush with the chervil butter.

– Serve immediately.

Skyline Sunrise
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