Butterfly Swordfish

Name: Butterfly Swordfish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 Tbsp dry white wine; 1 Tbsp lemon-pepper seasoning; 0 teaspoons paprika; 1 Tbsp freshly chopped parsley leaves; 16 servings 4 (1/2-inch thick) swordfish steaks, thawed, if frozen

Butterfly Swordfish might be just the main course you are searching for. This recipe serves 4. One serving contains 1037 calories, 134g of protein, and 51g of fat. Head to the store and pick up butter, wine, freshly parsley leaves, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Rinse the swordfish with water and pat dry with paper towels.

Ingredients you will need

Swordfish

Water

Equipment you will use

Paper Towels

Sprinkle each steak lightly with paprika on both sides. Then sprinkle each side of steaks with lemon pepper seasoning.

Ingredients you will need

Lemon Pepper

Paprika

Steak

Let steaks sit for 20 minutes before grilling on barbeque.

Ingredients you will need

Steak

Combine the white wine, butter and parsley in a small bowl. Lightly baste each steak with the wine mixture. Cook swordfish for about 5 to 10 minutes on each side over hot coals or on the gas grill. They should be tender when tested with a fork. Allow fish to rest for 10 minutes before serving.

Ingredients you will need

White Wine

Swordfish

Parsley

Butter

Steak

Fish

Wine

Equipment you will use

Grill

Bowl

Equipment

Paper Towels

Grill

Bowl

Ingredients

Servings:

2Tbsps

butter 1Tbsp

dry white wine 1Tbsp

lemon-pepper seasoning 0teaspoons

paprika 1Tbsp

freshly chopped parsley leaves 16servings

4 (1/2-inch thick) swordfish steaks, thawed, if frozen

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.