Lemon Soy Swordfish With Avocado Butter

This recipe is a KEEPER! The Avo butter esp. was so immensely easy and tasty, wicked smooth, and my new fave. Given the way it cuts the sat. fat it is going to be my "go to" holiday butter from here on in. Made a double batch to freeze for the upcoming festives.<br/><br/>I am definetly going to try the exact recipe when I have the proper ingredients on hand! Used lime, and lime zest. Olive oil, coarse dijon mustard, and Cod instead of Swordfish...rebel brat am I.<br/><br/>Personal P.S. I wasn't looking esp. for YOUR recipes (I still say Ree Cypes in my head; thanks for THAT!) only for good fish recipes. I was halfway through the marinade (don't tell my mom her laptop was on the kitchen counter.) when I saw Freddie Cat! A marked testament, I feel, to your contribution. How cool is that!

This has become my go-to recipe for entertaining. It is flawless and so delicious. My only comment is that the avocado butter makes too much to use for only one meal - I would cut the portion in half.

Wow. SO good. The avocado butter is to die for, and that coupled with the marinade is incredible. I want to put avocado butter on everything I eat now. Everyone here gives this 5 stars! Thanks for the great recipe!

This was my first try of swordfish and it was fantastic. Cut the recipe down for 2 and instead of salad oil i used sesame oil as another reviewer suggested. Loved the flavor of the lemon and soy sauce and the Avocado Butter was an added pleasure. Very tasty fish. Thanks for sharing.

I loved this dish even without the avocado butter (hubby won't eat it). The marinade didn't overpower the fish...it was just right. I let the fish defrost in the marinade and cooked it in a saute pan with a bit of butter and olive oil. Served with brown rice casserole and spinach it was a delicious meal. Thanks for the recipe!