| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
4-oz. swordfish steaks; 1/2" thick |
|
|
Olive oil |
|
|
Italian herbs |
|
|
Shallots; finely chopped |
|
|
Clarified butter or oil |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Fish broth |
| 1 |
ds |
Lemon juice |
| 3 |
tb |
Butter |
|
|
Parsley; finely chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
1. Marinate the swordfish in olive oil, herbs, and shallots to taste and
grill slowly in clarified butter or oil until just cooked through. This may
also be done in a saute pan over medium heat. Remove to hot plates and keep
warm.
2. To make a sauce, pour the white wine, broth, and lemon juice into the
saute pan. Raise the heat, let reduce slightly, add the butter, and a pinch
of chopped parsley. Swirl until the sauce has lightened, season, and spoon
the sauce evenly over the steaks. Serve at once, garnish with parsley.
DONATELLO
501 POST ST.;SAN FRANCISCO
WINE: VINTAGE TUNINA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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