Broiled Swordfish With Browned-butter Red Pepper Sauce

Name: Broiled Swordfish With Browned-butter Red Pepper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tb balsamic vinegar; 4 servings Freshly ground black pepper; 59 milliliters drained tiny capers, rinsed; 79 milliliters minced fresh flat-leaf parsley; 4 cloves garlic, minced, plus 6 large cloves, thickly sliced; 4 servings Kosher salt; 2 Tbs fresh lemon juice; 79 milliliters extra-virgin olive oil; 1 pinch Large crushed red chile flakes; 340 grams jar roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips; 4 swordfish steaks (2-lb. total), each about 1-inch thick, trimmed of any skin or dark flesh; 6 Tbs unsalted butter

Broiled Swordfish With Browned-butter Red Pepper Sauce is a gluten free, primal, and pescatarian main course. One serving contains 586 calories, 35g of protein, and 47g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, garlic, butter, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Tip:If using a broiler, cook the fish for 4 minutes on the first side and for 6 minutes after turning. If using a grill, reverse this.

Ingredients you will need

Fish

Equipment you will use

Broiler

Grill

Heat the broiler with the rack as close to the heat source as possible, or heat a gas grill, covered, to high. Arrange the fish steaks in a 9x13-inch nonreactivedish.

Ingredients you will need

Steak

Fish

Equipment you will use

Broiler

Grill

Combine the oil, minced garlic, chile flakes, half of the parsley, the lemon juice, and a generous amount of pepper.

Ingredients you will need

Minced Garlic

Red Pepper Flakes

Lemon Juice

Parsley

Pepper

Cooking Oil

Pour this mixture over the fish and use your fingers to coat the steaks with it. Melt the butter in a 12-inch nonreactive skillet over medium heat and, when hot and bubbling, reduce the heat to medium low. Cook the butter gently, until the milk solids begin to turn light golden brown, about 2 minutes.

Ingredients you will need

Butter

Steak

Fish

Milk

Equipment you will use

Frying Pan

Add the sliced garlic and cook, stirring occasionally, until it turns golden, another 2 to 3 minutes; dont let the garlic or butter solids burn. Stir in the peppers and capers and then move the pan to a cold burner.

Ingredients you will need

Peppers

Butter

Capers

Garlic

Equipment you will use

Frying Pan

Sprinkle both sides of the fish with salt and put the fish steaks either on a cold broiler pan or on the hot grill. Broil or grill the fish, turning once, until golden on both sides and cooked through but still succulent, about 10 minutes total.

Ingredients you will need

Steak

Fish

Salt

Equipment you will use

Broiler Pan

Grill

Transfer the fish to a warmed serving platter. Reheat the sauce over medium heat until its sizzling. Stir in the balsamic vinegar, the remaining parsley, and black pepper to taste. When hot, spoon this mixture on top of the fish and serve immediately. Variations Halibut steaks make a fine substitute for the swordfish.

Ingredients you will need

Balsamic Vinegar

Halibut Steaks

Black Pepper

Swordfish

Parsley

Sauce

Fish

Calories

540, Fat

41, Fat Calories

370, Saturated Fat

15, Protein

31, Monounsaturated Fat

21, Carbohydrates

820, Cholesterol

105, Fiber

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9, Polyunsaturated Fat

4, Sodium

Equipment

Ingredients

Servings:

1Tb

balsamic vinegar 4servings

Freshly ground black pepper 59milliliters

drained tiny capers, rinsed 79milliliters

minced fresh flat-leaf parsley 4cloves

garlic, minced, plus 6 large cloves, thickly sliced 4servings

Kosher salt 2Tbs

fresh lemon juice 79milliliters

extra-virgin olive oil 1pinch

Large crushed red chile flakes 340grams

jar roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips 4

swordfish steaks (2-lb. total), each about 1-inch thick, trimmed of any skin or dark flesh 6Tbs

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.