| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
|
4 |
Servings |
INGREDIENTS
| 32 |
oz |
Fresh swordfish fillets, 4 |
|
|
Fillets), center-cut |
| 2 |
T |
Olive oil |
| 1 |
|
Cilantro |
| 1/2 |
c |
Unsalted butter |
|
|
Juice of 1 lemon |
|
|
Salt and freshly ground |
|
|
Pepper, to taste |
INSTRUCTIONS
Prepare a charcoal fire. Swordfish is especially good cooked over
mesquite charcoal, although other types of fuel are fine. Lightly coat
fillets with olive oil. When fire is ready, place fish on oiled grill
and cook until just firm to the touch (about 4 minutes per side for
thick fillets, less for thinner fillets; don't overcook). Serve
immediately with Cilantro Butter. Cilantro Butter: Wash cilantro
thoroughly and remove thick stems. Combine with butter in food
processor or blender with metal blade and mix for several seconds
until light and fluffy. Blend in lemon juice. Season with salt and
pepper. Makes 2/3 cup. Recipe By : the California Culinary
Academy From: Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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