Grilled Swordfish with Lemon Herb Butter and Mediterranean Salsa – Lindgren-Pitman

Ingredients

• 4 swordfish steaks (6 oz each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
• 4 tbsp unsalted butter, softened
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 1 cup cherry tomatoes, diced
• ½ cup cucumber, diced
• ¼ cup Kalamata olives, pitted and chopped
• ¼ cup red onion, finely diced
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil