Ingredients:
Serves 6

22 ml (1.5 Tbsp) Anapana Indian Masala
60 ml (4 Tbsp) softened butter
60 ml (4 Tbsp) crushed / broken cashews
30 ml ( 2 Tbsp)olive oil
6 swordfish steaks about 2 cm thick

Tip: Melt the butter and drizzle it over the steaks immediately after cooking

Mix first 3 ingredients together, set aside

Cook filets on a greased grill - medium high for 4-5 minutes each side. Basting with olive oil once during cooking.

Serve immediately with a dollop of Kashmiri cashew butter on each steak.