Broiled swordfish steak with dijon key lime ginger sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Recipe by Torill Lian-Carroll, Balsams Grand Resort Hotel, Dixville | ||
| Notch, N.H. Second prize winner in the 1991-1992 Grey Poupon Recipe | ||
| Contest. | ||
| 2 | cups | Olive oil |
| 1½ | cup | Grey Poupon Dijon mustard, divided |
| ½ | cup | White wine, divided |
| ¼ | cup | Honey |
| 1 | tablespoon | Black pepper |
| 2 | tablespoons | Fresh parsley, chopped |
| 1 | tablespoon | Fresh thyme, chopped |
| 3 | tablespoons | Fresh ginger, chopped, divided |
| 36 | eaches | 2 1/2-ounce triangle cuts swordfish |
| 1 | tablespoon | Butter |
| slice | Zest and juice of 1 lemon | |
| slice | Zest and juice of 1 Key lime | |
| 2½ | cup | Fish stock |
| 1 | quart | Heavy cream |
| ½ | cup | Sugar |
Directions
SOURCE: THE NATIONAL CULINAR
Method: Combine olive oil, 1 cup Dijon mustard, ¼ cup white wine, honey, pepper, parsley, thyme and 1 tablespoon ginger. Pour over swordfish steaks. Marinate under refrigeration for 2 to 4 hours. In a 2-quart saucepan, melt butter and saute lemon and lime zests with remaining chopped ginger for 3 minutes. Deglaze with remaining wine.
Reduce until almost dry Add fish stock and juice from lemon and Key lime and simmer for 5 minutes; strain. Return to saucepan and add heavy cream. Reduce by ⅓. Finish sauce with sugar and remaining Dijon mustard; hold for service. Remove fish from marinade; broil or grill on both sides until done. Ladle 2 ounces of sauce onto plate and place 3 swordfish steaks on top. Garnish with julienne of fried leeks.
Submitted By SHERREE JOHANSSON On 10-15-94