Swordfish with Sauce Vierge

Cathy found a recipe for Grilled Bass with Sauce Vierge. The recipe calls for Grilled Bass but we used Swordfish. I like this sauce it is very much tastes like Provence. It has the added bonus of not being very difficult to make. We started with Prosciutto and Melon. It is was a very good dinner.

Grilled Bass with Sauce Vierge

Good Food Magazine

Ingredients

50g butter, melted

4 sea bass fillets

For the sauce

100g cherry tomatoes, finely chopped

2 tsp small capers

juice of ½ lemon

1 shallot, finely chopped

100ml extra-virgin olive oil

handful torn basil leaves and chopped chives, to garnish

Method

1.   Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.

2.   Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.

3.   Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.