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Grilled Swordfish Steaks




Source of Recipe


Internet


List of Ingredients




2 (6-ounce) swordfish steaks, cut 1 inch thick
Extra-virgin olive oil
Kosher salt and black pepper, freshly ground, to taste
1 small shallot, finely chopped
2 cloves garlic, finely chopped
Pinch of fresh thyme
Pinch of fresh rosemary
Small pinch of cracked red pepper
1/3 cup white wine
Juice of 1 lemon
1/2 teaspoon capers
5 pitted kalamata olives, sliced
1 Roma tomato, peeled, seeded and cut into medium dice
1 tablespoon unsalted butter
Pinch of finely chopped fresh chives
Pinch of chopped fresh parsley
Lemon wedges, for garnish


Recipe



Light a gas or electric grill. Meanwhile, lightly oil the swordfish steaks and season both sides with salt and pepper. Grill both sides of the fish -- turning them a quarter turn after flipping to get a diamond pattern -- for about 2 minutes on each side. Turn the grill heat to low and keep the fish cooking while you prepare the sauce. (The fish will whiten and become firm when it is thoroughly cooked.) Be careful not to overcook.

Heat a saute pan over medium heat until hot but not smoking. Add 2 tablespoons olive oil and let it heat. Add the shallot, garlic, thyme, rosemary and cracked red pepper. When the shallots become translucent and the garlic releases its aroma, remove the pan from the heat and add the white wine, lemon juice, capers, olives and tomato.

Return the pan to the heat and let the mixture simmer for about 1 minute. Swirl in the butter, season with salt and pepper and add the chopped chives.

To serve, put a fillet on each of two plates and cover with the sauce. Garnish with lemon wedges.

Makes 2 servings.