Grilled Swordfish with Caper Sauce
Submitted by: Matt O.
If you are looking for a dish to wow an important guest with, you've
just found it. I made this dish for a first date and she's been with
me ever since! The recipe may look complicated but it really isn't.
Give it a try and watch the compliments pour in.
2 swordfish fillets 2 Tbsp.
unsalted butter 2 tsp. lemon juice
1 tsp. shallot, finely diced
1 tsp. minced garlic
1 cup white wine,
divided 3/4 cup heavy whipping cream
1 1/2 Tbsp. jarred capers
1 summer squash,
bias cut 1 zucchini,
bias cut 1 eggplant,
bias cut 1 package herbed rice (long grain brown also works well)
olive oil fresh ground black pepper and salt
Marinade the swordfish with 1 tbsp. of olive oil, lemon juice and 2
tbsp. of white wine for up to 8 hours. Pre-heat the grill. In a heavy
sauce pan, melt the butter over medium heat. Saute the shallots and
garlic until lightly browned. Add the remaining white wine. Boil until
liquid is reduced to half of original volume. Add the heavy whipping
cream and stir constantly with a wooden spoon until volume is again
reduced to half. Add the capers, lower the heat and simmer for another
3-5 minutes. Remove sauce from heat. Sprinkle the swordfish with fresh
ground black pepper and salt and place on the grill. (Depending on the
thickness, swordfish takes about 3-5 minutes per side.) Grill the swordfish
until it just begins to take on a flaky texture. Brush the vegetable
slices with olive oil. Roast the vegetables on the grill with the swordfish
until they are crisp-tender. Prepare the rice according to package directions.
To plate: Make a bed of rice in the middle of the plate. Place the swordfish
on the rice and drizzle with the sauce. Alternate the vegetables around
Serve with a nice cold Riesling wine from the Cape. Servings: