![]() ![]() There are a whole host of tasty and affordable bottles in that category.Pick your weapon, gadgets, and then your style of play as you enter to take out all the enemies patrolling the level. Wine Tip: Juicy whites are most refreshing in summer.Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley. Transfer the swordfish to a large platter and cut into thick strips.Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).Sprinkle with salt and freshly ground white pepper to taste. Brush the swordfish with olive oil on both sides. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Add them (with their juice), and the capers, to the saucepan. Stir constantly until the butter is light brown, about 3 minutes. Melt 4 tablespoons butter in a small saucepan over medium low heat.This is fast and eloquent, the best of a weeknight world." – Jestei From here ChefJune wants you to put your fish on the grill I used a grill pan and cooked my fish while my sauce was going so the whole thing could be done in about 10 minutes. I love this whole-lemon approach to things–just be sure you get the pith off well and watch them come together nicely in the butter with the capers. I halved only the butter and the capers because I like to have sauce at my disposal. I made this with a heavy pound of swordfish, which is enough for two adults and two kids if they don’t eat a lot. ![]() ![]() My new fave, Grilled Swordfish with Lemon and Caper Sauce, sort of splits the difference between minimalism and Italian-influenced with a week night meal that is ready in less than 30 minutes. Once in a while I get fancy with some Italian-style preparation, like Sicilian-Style Swordfish which employs sundried tomatoes and capers. "I don’t often buy swordfish, and when I do, I tend to simply grill it with some salt and pepper and add a dash of lemon. This is a quick and easy recipe that’s great for summer eating." – frozenfoodie "The lemon-caper sauce was fresh and clean, and contrasted nicely with the smoky meatiness of the swordfish. Easy-peasy! - ChefJune Test Kitchen Notes ![]() Whole Foods had harpoon-caught swordfish on special last weekend, so we had this for dinner last night. I’ve loved grilling it since a long-ago event at Chicago’s Shedd Aquarium where the chef simply sprinkled the fish with freshly ground white pepper and squirted fresh lime juice over. I’m so glad swordfish is back and sustainable. ![]()
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