Combine butter, lemon juice, lemon peel and cracked peppercorns in a small mixing bowl; set aside.
Mix the herbs and oil together in a small bowl; press on as much as will stick to the fish. Cover and refrigerate steaks in their herb crusts for at least 1/2 hour and as long as 3 hours.
Preheat a grill or broiler and broiler pan. Right before cooking, oil the grill or broiler pan. Season fish with salt, then lay swordfish steaks on grill or broiler pan. Cook for 3 to 5 minutes each side or until firm and opaque; remove to warm plates.
Top each steak with 1 tablespoon of the lemon butter; serve the remaining lemon butter to add as desired.
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