Poached Swordfish With Grapes
|Olive oil||1 Tablespoon|
|Scallions||4 , chopped|
|Dry white wine||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|White pepper||To Taste|
|Swordfish||2 Pound, cut into 4 serving pieces|
|Cold water||1⁄2 Cup (8 tbs)|
|Dried tarragon leaves||1⁄2 Teaspoon|
|Seedless green grapes||1 Cup (16 tbs)|
Heat the oil in a large skillet, and saute the scallions until they are softened.
Add the wine and lemon juice; stir in the salt and pepper.
Put the swordfish steaks in the skillet, and poach them, covered, in barely simmering wine for 5 to 10 minutes, until they are just cooked through.
Gently remove the fish with a spatula to a heated platter and keep the steaks warm.
Stir the cornstarch into the cold water until there are no lumps.
Bring the pan juices to a boil, add the cornstarch mixture all at once, and cook, stirring constantly, until the sauce bubbles and thickens.
Crush the tarragon leaves between your fingers and stir them in.
Reduce the heat and simmer for 3 minutes.
Add the grapes and cook another minute.
Pour the sauce over the fish before serving.