with Dijon Wine Cream Sauce - Fred
Whitlock, The Good Gourmet staff
Swordfish makes a wonderful
entree. Here's a very simple swordfish recipe that has proven
to be successful for me with both family and friends. I often
serve it with rice and a nice vegetable side dish such as asparagus.
I've found the fresh frozen Japanese swordfish steaks in the local
supermarket from time to time. I've had acceptable results
using these after defrosting in the refrigerator. Even better
are the fresh swordfish steaks that I fly in from http://www.charlestonseafood.com.
1/2 pint heavy cream
2 tbsp. Dijon mustard
4 tbsp. white wine
White pepper and salt to taste
4 swordfish steaks
2 cloves garlic
2 tbsp. extra virgin olive oil
Combine first 4 ingredients
in a small sauce pan and simmer for 15 minutes over low heat to
reduce. Adjust quantities of ingredients to taste.
Zest half of one of
Salt and pepper both
sides of swordfish steaks and rub them with garlic and olive oil.
Squeeze lemon juice from zested lemon over steaks. Heat a
grill pan, add some olive oil to it and a clove of garlic to flavor
the oil. Saute swordfish steak about 4 minutes per side (depending
on thickness of steak) over medium heat until the laminations of
the meat separate easily with a fork. Place a small puddle
of the sauce on a plate, place a swordfish steak on the plate and
pour sauce over swordfish. Garnish with lemon zest.
Serve with a quarter lemon on the side. Serves 4.