• 1/3 cup soy sauce
  
• 1/4 cup lemon juice
  
• 1 teaspoon lemon zest
  
• 1 clove garlic -- crushed
  
• 2 tsp Dijon mustard
  
• 1/2 cup vegetable oil
  
• 8 swordfish steaks -- 6 ounce each
  
• 1/2 cup butter -- softened
  
• 1/2 cup avocado -- mashed
  
• 5 Tablespoons lemon or lime juice
  
• 2 Tablespoons chopped parsley or cilantro
  
• 2 cloves garlic -- minced
  
• 1 teaspoon jalapeno pepper (optional) -- minced
  
• 1 Tablespoon shallots (optional) -- minced
  

For Marinade: Whisk together marinade. Place fish in shallow baking dish and pierce several times with a fork. Pour on marinade. Cover and refrigerate one to six hours. Grill over hot coals or under broiler, 5 to 6 minutes on each side, brushing often with the marinade. Top with a pat of Avocado Butter, serve with lime wedges.

For Avocado Butter: Whip butter in a small bowl until soft and creamy. Beat in remaining ingredients. Chill until ready to serve.


NOTES : Do not leave soy-based marinades overnight as the saltiness tends to leach out the fish or meat juices.