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Swordfish With Chive Sauce

Grill.em's picture
Ingredients
  Dry mustard 1⁄2 Teaspoon
  Freshly grated ginger 1 1⁄2 Tablespoon
  Egg yolk 1
  Shallots 2 , peeled
  White pepper 1⁄4 Teaspoon
  Soy sauce 2 Teaspoon
  Chopped chives 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), peeled
  Lemon 1 , freshly squeezed juice
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Swordfish steaks 24 Ounce (Four 6 Ounce Each)
  Extra virgin olive oil 2 Tablespoon
Directions

Blend sauce ingredients in a food processor fitted with a steel blade.
With the machine running, drizzle olive oil into the bowl until all oil has been added and the sauce is well blended.
Pour sauce into a bowl, cover, and refrigerate until ready to serve.
Stir before serving and serve at room temperature.
Brush swordfish steaks with olive oil.
Preheat stovetop grill.
Cook swordfish over medium-high heat for 2 to 3 minutes on each side or until done.
Swordfish is done when it is slightly firm to the touch and flakes easily when prodded with a fork.
Do not overcook or fish will be tough.
You can cover with the grill lid the last 3 or 4 minutes, if desired.
Remove fish to serving dish.
Spoon sauce onto 4 dinner plates.
Set a piece of swordfish on the sauce

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish

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