I just made this for 2 as part of a 3 course meal I did for my hubby and I the other night. The butter is enough for 3 people but it is hard to roll into shape if I make with any less, the butter will keep in the fridge, if you wanted to make this for 4, just up the ingredients slightly. I just served mine over some wilted spinach as we had a starter and a dessert, so if making as a main meal without the other courses, I would recommend serving some wild rice or potato or even crusty bread to give some more sustenance to the meal.

Ingredients

2 Blue Marlin steaks (I think swordfish or tuna would work as well)
1 Teaspoon finely grated lime rind
1 lime, juice of

Tomato Chili Butter

See Note Above

80g Butter
2 Sun-dried tomatoes, finely chopped
1 Teaspoon lime juice
1 Teaspoon sambal oelek
11/2 Teaspoons fresh parsley, finely chopped
1 Green onion, finely chopped

Method

1. Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.

2. Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.

Tomato Chili Butter

1. Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.

2. Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.

Serve fish topped with chili butter.

I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.

All photos taken by me unless otherwise stated.