In a large skillet melt the 3 tablespoons of butter over medium high heat. Add ½ of the lemon juice, parsley and the fillets of swordfish. Cook over medium heat until the fillets are cook all the way through. Salt and pepper
Remove the fillets from the pan and set aside. Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted.
Pour over the fish and sprinkle more parsley over the fillets.
GRATED CARROT SALAD
Grate the carrots pushing them lengthwise along the grater teeth.
Toss the grated carrots with lemon juice, oil, parsley and pepper. Taste the carrots and add more lemon if needed