Grilled Swordfish
INGREDIENTS
2 swordfish steaks, about 1.5” thick
6 tbsp butter
2 tbsp capers
1 tbsp garlic, chopped
4 tbsp onion, brunoised
1 tbsp anchovies, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped
2 tbsp Chuck Hughes Sundried Tomato
6 tbsp butter
2 tbsp capers
1 tbsp garlic, chopped
4 tbsp onion, brunoised
1 tbsp anchovies, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped
2 tbsp Chuck Hughes Sundried Tomato
INSTRUCTIONS
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1. Season swordfish and set aside for 10 minutes.
2. Grill swordfish on medium high flame for 2-3 minutes on each side. You want it to be about medium when done. Rest fish for 5 minutes and make sauce while the fish is resting.
3. In a sauce pot, add butter and cook on medium high heat until bubbling and starting to get some colour.
4. Add onions and cook for 1 minute.
5. Add garlic and cook for another 30 seconds.
6. Turn heat down to medium low, add capers and anchovies, and cook for another minute.
7. Add sundried tomato and mix in well.
8. Remove from heat and add parsley, basil, and chives.
9. Plate fish, spoon over sauce and serve.
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