Swordfish

We made another dinner from The Balthazar Cookbook by McNally, Nasr & Hanson: Grilled Swordfish with Beurre Noir. This is a wonderful recipe. We served it with rice. Swordfish and Salmon are the two fishes that I will eat as leftovers. This dish was perfect when served later on. The swordfish was beautiful, we purchased it of course, at McCall’s Meatand Fish.

Grilled Swordfish with Beurre Noir

The Balthazar Cookbook

McNally, Nasr & Hanson

The nutty dark butter that accompanies this grilled swordfish is enriched with raisins, capers, and pequillo peppers—just a few moderate changes to the classic beurre noir preparation.

SERVES   8

¼         cup olive oil

6         swordfish steaks (about 1 inch thick)

½         teaspoon salt

Freshly ground black pepper

¼         pound (1 stick) unsalted butter

2         tablespoons capers

3         tablespoons golden raisins

2         tablespoons dried pequillo peppers

2         tablespoons pine nuts

2         tablespoons chopped flat-leaf parsley

Juice of h lemon (about 2 tablespoons)

Rub the olive oil over the swordfish and season with the salt and several turns of a peppermill.

Heat a grill or grill pan to medium-high. When hot, add the swordfish steaks and cook for about 4 minutes per side for a moist and medium doneness; test by peeking into the center of the steak with the tip of a sharp knife—the fish should be tender, juicy, and opaque. As always with fish, undercooking is preferable to overcooking. Plate the fish while the beurre noir is completed.

Melt the butter in a saute pan over a medium flame. It will foam, then begin to turn a dark brown, nutty color. Add the capers, raisins, peppers, pine nuts, and parsley. Swirl the butter and then add the lemon juice.

Spoon the buerre noir over the swordfish and serve immediately.