Grilled marinated swordfish

Yield: 6 Servings

Measure Ingredient
6 \N 4-oz. swordfish steaks; 1/2\" thick
\N \N Olive oil
\N \N Italian herbs
\N \N Shallots; finely chopped
\N \N Clarified butter or oil
½ cup Dry white wine
2 tablespoons Fish broth
1 dash Lemon juice
3 tablespoons Butter
\N \N Parsley; finely chopped
\N \N 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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