| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
|
4 |
Servings |
INGREDIENTS
| 32 |
oz |
Fresh swordfish fillets (4 |
|
|
Fillets) — center-cut |
| 2 |
tb |
Olive oil |
|
|
Cilantro Butter—– |
| 1 |
bn |
Cilantro |
| 1/2 |
c |
Unsalted butter |
|
|
Juice of 1 lemon |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
INSTRUCTIONS
1. Prepare a charcoal fire. Swordfish is especially good cooked over
mesquite charcoal, although other types of fuel are fine.
2. 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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