grilled marinated swordfish
- Categories
- Seafood
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | 4-oz. swordfish steaks; 1/2" thick |
| Olive oil | |
| Italian herbs | |
| Shallots; finely chopped | |
| Clarified butter or oil | |
| ½ cup | Dry white wine |
| 2 tablespoons | Fish broth |
| 1 dash | Lemon juice |
| 3 tablespoons | Butter |
| Parsley; finely chopped | |
| Salt and pepper; to taste |
1. 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.
2. 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.
DONATELLO
501 POST ST.;SAN FRANCISCO
WINE: VINTAGE TUNINA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .
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