Swordfish With Chive Sauce
|Dry mustard||1⁄2 Teaspoon|
|Freshly grated ginger||1 1⁄2 Tablespoon|
|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|
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