Hotchner’s Spanish Swordfish

Directions

Marinate the swordfish in the salad dressing, lime juice, and thyme or rosemary for 2 hours in the refrigerator.

Prepare a charcoal grill and place the fish on the grill when the coals are gray. Saturate with lemon juice, chunks of butter, and more thyme. Cook for 10 minutes on each side, turning only once. Baste with more lemon juice and marinade, and dot with butter after turning.

Remove the fish, place the pine bough on the fire, put the fish on top, and let it be seared by the flame. Fish should be done when pine flame dies down??Serve immediately.