Yield: 6 Servings
|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|
|\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.
501 POST ST.;SAN FRANCISCO
WINE: VINTAGE TUNINA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .