Swordfish and Leeks with Bell Pepper Puree
|Swordfish steaks||1 1⁄4 Pound (2 Large Pieces, 3/4 Inch Thick)|
|Reduced sodium chicken broth||2 Cup (32 tbs)|
|Balsamic vinegar/Cider vinegar||1 Teaspoon|
|Tarragon||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Leeks/12 scallions, white parts only||2 Medium, cut into 2 1/2-inch lengths|
|Red bell pepper||1 Large, cut into large pieces|
|Yellow bell pepper||1 Large, cut into large pieces|
|Garlic||2 Clove (10 gm), peeled|
|Sour cream||3 Tablespoon|
1. Cut the swordfish steaks in half.
2. In a large skillet, bring the broth, vinegar, tarragon, pepper, and bay leaf to a boil over medium-high heat. Add the swordfish, leeks, bell peppers, and garlic, and return to a boil. Reduce the heat to medium-low, cover, and simmer until the swordfish just flakes when tested with a fork, about 6 minutes.
3. Remove the swordfish and leeks to a plate, cover loosely with foil, and set aside. Increase the heat under the skillet to high, bring the broth to a boil, and cook the peppers until tender, about 2 minutes. Discard the bay leaf.
4. With a slotted spoon, transfer the peppers and garlic to a food processor. Continue to boil the broth in the skillet until it is reduced to about 1/2 cup.
5. Meanwhile, process the peppers and garlic to a puree. When the broth has been reduced, add 2 tablespoons of it to the food processor along with the sour cream, and puree until smooth. (Discard any remaining broth.)
6. Serve the swordfish and leeks with the bell pepper puree.