Swordfish With Chive Sauce Recipe
Ingredients
| Chive Sauce | ||
| Dry mustard | 1/2 Teaspoon | |
| Ginger | 1 1/2 Tablespoon, grated | |
| Egg yolk | 1 | |
| Shallots | 2 , peeled | |
| Pepper white | 1/4 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Chives | 1/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), peeled | |
| Freshly squeezed juice 1 lemon | ||
| Extra virgin olive oil | 3/4 Cup (16 tbs) | |
| 4 swordfish steaks (about 6 oz each) | ||
| Extra virgin olive oil | 2 Tablespoon | |
Directions
Blend sauce ingredients in a food processor fitted with a steel blade.
With the machine running, drizzle olive oil into the bowl until all oil has been added and the sauce is well blended.
Pour sauce into a bowl, cover, and refrigerate until ready to serve.
Stir before serving and serve at room temperature.
Brush swordfish steaks with olive oil.
Preheat stovetop grill.
Cook swordfish over medium-high heat for 2 to 3 minutes on each side or until done.
Swordfish is done when it is slightly firm to the touch and flakes easily when prodded with a fork.
Do not overcook or fish will be tough.
You can cover with the grill lid the last 3 or 4 minutes, if desired.
Remove fish to serving dish.
Spoon sauce onto 4 dinner plates.
Set a piece of swordfish on the sauce
With the machine running, drizzle olive oil into the bowl until all oil has been added and the sauce is well blended.
Pour sauce into a bowl, cover, and refrigerate until ready to serve.
Stir before serving and serve at room temperature.
Brush swordfish steaks with olive oil.
Preheat stovetop grill.
Cook swordfish over medium-high heat for 2 to 3 minutes on each side or until done.
Swordfish is done when it is slightly firm to the touch and flakes easily when prodded with a fork.
Do not overcook or fish will be tough.
You can cover with the grill lid the last 3 or 4 minutes, if desired.
Remove fish to serving dish.
Spoon sauce onto 4 dinner plates.
Set a piece of swordfish on the sauce
Chef
