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Grilled Marinated Swordfish
6 4-oz. swordfish steaks; 1/2" thick
Shallots; finely chopped
Clarified butter or oil
1/2 c Dry white wine
2 tb Fish broth
1 ds Lemon juice
3 tb Butter
Parsley; finely chopped
Salt and pepper; to taste
Marinate the swordfish in olive oil, herbs, and shallots to taste
and grill slowly in clarified butter or oil until just cooked
through. This may also be done in a saute pan over medium heat.
Remove to hot plates and keep warm.
To make a sauce, pour the white wine, broth, and lemon juice into
the saute pan. Raise the heat, let reduce slightly, add the butter,
and a pinch of chopped parsley. Swirl until the sauce has lightened,
season, and spoon the sauce evenly over the steaks. Serve at once,
garnish with parsley.