1 pomegranate, end sliced off, scored and fruits released into a bowl
2 fresh oranges, peeled and segmented
1 1/2 cups fresh seedless grapes
1 fresh lime, zest grated and juiced
1 tablespoon fresh mint leaves, finely minced
3 fresh lemons, zest grated and juiced
2 tablespoons lemon pepper
6 (6 to 8 ounce) swordfish steaks
Salt, to taste
2 tablespoons olive oil
1/2 cup (1 stick - 8 tablespoons) butter (1/4 cup for sauteing and 1/4 cup cubed butter)
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