July 13, 2007

For the Bodacious Babe - AWTM

Here's my all time favorite dish in honor of Army Wife Toddler Mom's Birthday. Since I am a pesce-ovo vegetarian, I eat a lot of fish as that's my major source of protein. There are many people out there who don't serve fish to guests because (a) they don't want their house smelling fishy; (b) they don't like eating something that smells very fishy; and (c) they are intimidated by something they are unfamiliar with or that has only a little cook time [NOT AWTM for she is a great chef I'm told, by a culinary authority]. Well, this recipe is fool proof as this fish is neither fishy, nor very smelly, AND you can't go wrong with the cooking time. It can also be cooked on the stove with a grill type skillet [for us city dwellers} or in the oven with a grill type pan.


4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
2-4 minced garlic cloves
2-3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

Prepare grill at medium-high heat. Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with kosher salt and white pepper.

Combine shallots, garlic, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over very low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with kosher salt and white pepper to taste.

Meanwhile, grill fish until opaque in center, about 3 minutes per side on a grill. 5 min on each side on the stove or 6 min per side in the oven. Serve with the rosemary-white wine sauce.

I serve this with fluffy Thai Jasmine rice and grilled asparagus. Since presentation is a key component to serving good food, I create a pattern over the swordfish with the grilled asparagus. Go ahead, live a little and experiment. Folks, its to die for! This is soooo good it should also be posted as an over-achiever post at When The Smoke Clears, so that RSM can try it when he returns. It qualifies as an over-achiever post because this recipe first appeared in Bon Appetit Magazine in the mid 90's and I modified it after trying it, making it thus my own!

Comments are closed because the birthday girl deserves the comments not me.

Posted by Michele at July 13, 2007 11:24 PM