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Poached Swordfish With Grapes

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Scallions 4 , chopped
  Dry white wine 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper To Taste
  Swordfish 2 Pound, cut into 4 serving pieces
  Cornstarch 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Dried tarragon leaves 1⁄2 Teaspoon
  Seedless green grapes 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Poached
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy

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