Grilled Swordfish

We have re-discovered a wonderful cookbook: The Balthazar Cookbook by McNally, Nasr & Hanson. We had a wonderful lunch in New York on cold rainy day at Balthazar. The food was delicious, just like being in a Paris Bistro. We have had the cookbook for a long time, we just hadn’t used it very much. We originally were turned on to the book by Mark Peel at Campanile.

We invited Bea over and made Grilled Swordfish with Beurre Noir. We haven’t had swordfish in quite a while and this turned out to be a great recipe. We will definitely make it again. We served it with saffron rice. You can get the recipe for saffron rice from our blog of: July 20, 2010. Click the date to get the recipe.

WE started with Melon a Prosciutto Salad with Almonds and fresh Cherries. It was a very refreshing salad.

For dessert we had a Chocolate Tart from Proof Bakery.

Bea brought as usually does some wonderful wines to go with the fish.

Try the Grilled Swordfish it is excellent!

Grilled Swordfish with Beurre Noir

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.