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Monday
Jul182011

Grilled Swordfish with Balsamic Brown Butter

 


This weekend we picked up some swordfish steaks at the seafood market. And since I can't seem to get enough of my grill pan these days, I decided to make grilled swordfish with balsamic brown butter sauce. I was inspired by this recipe on epicurious. I scaled it down to 4 servings, so my husband could have 2 servings for dinner and I could bring the extra for lunch tomorrow. I served the swordfish with a garlic and corn couscous, which I'll follow up with the recipe another day. We also felt very adventurous when we ventured from red wine to white tonight. I think this is the first bottle of white we've ever had with dinner, it was Cielo Pinot Grigio. Pinot Grigio seems to be the only white wine we can get into, and this is an inexpensive bottle that was crisp and fresh, perfect for the hot weather we had today. Keep reading for the recipe with my adaptions.

 

Ingredients

4 6 to 8 oz Swordfish steaks
olive oil
salt

pepper
1/3 stick unsalted butter
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Tablespoon dijon mustard
2 Tablespoons capers, drained
1 tomato, chopped

 

Directions
Heat grill pan to medium-high heat. Brush both sides of salmon steaks with olive oil, and season with salt and pepper. Once grill pan is heated to medium high place salmon steaks on grill and cook about 3 to 4 minutes on each side (they are cooked through when center is opaque).

Meanwhile cook butter over medium high heat in sauce pan. Cook until it bubbles and starts to turn brown, about 5 minutes. Remove from heat and let cool down for a bit. Then whisk in balsamic vinegar, honey, and mustard until combined. Please note to be careful when adding vinegar to the butter, if it is too hot it can splatter up and burn you. Once whisked together drizzle over swordfish steaks (I had enough sauce left over to drizzle on the couscous I made and it was delicious). Top swordfish steaks with chopped tomatoes and capers, and enjoy!

My happy customer (and unmade bed in the background, feel free to judge me).



 

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