Prep 10 mins
Cook 20 mins
This is a wonderful recipe for swordfish. I received this recipe from Bon Appetit magazine years ago. I have tweaked it to my liking and it always seems to get raves when I serve it in summer. It is a light entree for a summer terrace meal. I have both grilled and broiled the fish depending on the season. The sauce is a nice compliment to the dish.
- 4 swordfish fillets, 1 1/2 inch thick
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, minced
- 1 tablespoon parsley
- 1⁄4 cup shallot, minced
- 1⁄3 cup dry white wine
- 3 tablespoons lemon juice
- 2 tablespoons fresh lemon zest, grated
- 1⁄2 cup butter, cut into pieces
- 4 sprigs rosemary
- In a sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons.
- Add 1/2 tsp of minced rosemary and lemon zest.
- Reduce heat to low and add butter a piece at a time, and whisk to combine well.
- Remove from heat and add salt and pepper to taste. Keep warm.
- Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper.
- Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes.
- To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.
Delicious and fresh tasting sauce. Used a good quality Chablis that I also served with dinner. Made only two swordfish steaks, but left the quantity as written except used only half of the butter, which didn't harm the flavor. Would make this again.