This recipe makes an easy compound butter, which becomes a light, flavorful sauce for seafood. Swordfish is at its best in late summer, and you’ll see its cuts are thicker and heavier.

Makes 4 servings.

4 tablespoons unsalted butter, room temperature
2 tablespoon fresh tarragon, finely chopped
2 tablespoon fresh parsley, finely chopped
1 tablespoon beach plum preserves
1 tablespoon scallions, finely chopped (white part only)
½ teaspoon lemon zest
2 pounds swordfish
Olive oil
Fresh-ground black pepper
Kosher salt

For the compound butter, mash the softened butter in a medium bowl with a fork. Add the herbs, beach plum preserves, scallions and zest. Mix thoroughly. Scrape the butter mixture onto plastic wrap or parchment paper and roll into a log. Chill the butter so that it becomes firm.

Prepare your grill and bring to high heat.

Meanwhile, rub both sides of the swordfish with olive oil and sprinkle with salt and pepper. Grill fish 5 minutes, giving a ¼ turn after 2 minutes to create grill marks. Repeat on the other side until cooked through. It should be flaky and not translucent. Remove from heat.

Slice the compound butter into 4 pieces. Top each swordfish portion with a piece of butter and cover with foil. Allow the butter to melt over the fish as it rests for 3-5 minutes. Serve immediately.