The Benchley’s Grilled Swordfish with Salt Crust

• 1 thick cold swordfish steak, cut 2 inches thick (about 4 pounds)
• ¼ pound unsalted butter, melted

Brush one side of the cold fish with some of the melted butter.

Dredge liberally in the kosher salt.

Refrigerate for 20 minutes, or until the butter has congealed.

Turn the fish over and butter and salt that side.

Refrigerate for 20 minutes, or until ready to cook.

Place the fish on a hot grill and cook for 10 minutes on each side, turning only once. The