8tablespoonshigh-quality butter, at room temperature(I prefer Kerrygold)
2swordfish filets (about 3/4 - 1 pound total)
1tablespoonfresh lemon juice
Combine butter and furikake in a small food processor or mixing bowl. Mix until furikake is evenly incorporated into the butter. Using a spatula, scoop the butter onto a piece of saran wrap in the shape of a log. Using the saran wrap as a guide, roll the butter into a log shape. Place in refrigerator for at least 15-20 minutes to reharden.
In the meantime, prepare your swordfish. First, turn your gas grill on medium to heat up. Next, prep the swordfish by first spraying or brushing with olive oil, then squeezing on lemon juice and finally seasoning with salt and pepper.
Place swordfish on the grill and cook on one side for 4-8 minutes, depending on the thickness of your filets. Flip over and cook for another 4-8 minutes, or until swordfish looks cooked through and is no longer incredibly tender to the touch.
Remove swordfish from grill and plate up immediately. Remove furikake butter from the refrigerator and cut two pats (about 1/8 of an inch thick each) per swordfish filet. Place on top of swordfish and serve immediately with whatever veggie side you desire!
You will have plenty of furikake butter left over for anything you want to use it on. The possibilities are endless: on top of other proteins, grilled vegetables, or even to season popcorn!