Monday, May 25, 2009

Swordfish with Balsamic Butter Sauce

From the backlog: 5/15

Swordfish with Balsamic Butter Sauce, from the package of frozen swordfish from Whole Foods.

1 package [12 oz] swordfish steaks, thawed
1/2 cup [1 stick] unsalted butter
2 Tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 Tbsp drained capers
Chopped fresh tomatoes

Simmer butter until melted in medium saucepan until deep golden brown. Remove from heat. Whisk in balsamic vinegar, honey and mustard.

Brush swordfish steaks with olive oil; season with salt and pepper to taste. Heat heavy large skillet over medium/high heat. Add swordfish steaks. Saute just until opaque in the center, about 4 minutes per side. Transfer to plates.

Whisk sauce over low heat to re-warm and spoon over steaks. Sprinkle with capers and chopped tomatoes.

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