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Seared Swordfish w/ Burgundy Recipe

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This recipe for Seared Swordfish w/ Burgundy, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Thorne
Added: Friday, December 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp unsalted butter
2 medium shallots, thinly sliced
1 bay leaf
3/4 c. fish stock
2 c. Burgundy wine
1 T. cornstarch, dissolved in 1/4 c. water
4 swordfish steaks, about 7 oz. each
2 tsp. olive oil
salt and freshly ground pepper

Directions:
Directions:
Melt butter in saucepan over med. heat. Add shallots and bay leaf; cook until shallots are translucent
Add stock and wine and bring to boil.
Reduce liquid to 1/2 cup. Whisk cornstarch-water into boiling liquid by Tablespoons allowing sauce to thicken between additions.
When sauce coats a spoon lightly, remove from heat and keep warm
Coat fish and oil and place on grill, 6 to 8 in from heat. Cook 1 minute, rotate 45 degrees; cook 1 minute more. Cook second side without rotating for 3 minutes. Remove bay leaf and spoon sauce over.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutritional data per serving:
Calories 553, protein 79g, fat 14g, carbohydrates 7g, cholesterol 90mg, sodium 559mg.

 

 

 

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