Grilled Swordfish With Lemon And Caper Sauce
Grilled Swordfish With Lemon And Caper Sauce might be just the main course you are searching for. This recipe serves 6. One serving contains 456 calories, 45g of protein, and 30g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have swordfish steaks cut 1 1, lemon, olive oil, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It will be a hit at your The Fourth Of July event. 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 around 45 minutes.
Instructions
Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
Cut the lemon slices into quarters.
Add them (with their juice), and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
Light a grill or preheat the broiler.
Brush the swordfish with olive oil on both sides.
Sprinkle with salt and freshly ground white pepper to taste.
Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
Transfer the swordfish to a large platter and cut into thick strips.
Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.
Wine Tip:Juicy whites are most refreshing in summer. There are a whole host of tasty and affordable bottles in that category. We drank Albario from Martin Codax (and also toasted Spains win in the World Cup!)
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. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.
![Ziobaffa Organic Pinot Grigio]()
Ziobaffa Organic Pinot Grigio
Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio