Monday, March 28, 2011

Grilled Swordfish in a Garlic, Tomato and Basil Vermouth Sauce

Too much garlic for your taste? 
Add more fresh herbs!

This recipe is so easy, but so delicious and colorful.  You have to try it! 

I love it because you can easily cut it in half or even down to a portion for one or you can double it and it still works! 

If you like less of a garlic flavor, you can add more fresh herbs!

Grilled Swordfish in a Garlic, Tomato and Basil Vermouth Sauce
Makes 4 Servings

4 - 3/4 inch thick Swordfish steaks
1 Tablespoon Olive Oil
Sea Salt, to taste
Freshly ground Black Pepper, to taste

For the Sauce:

1 Tablespoon Olive Oil
I Tablespoon bottled Minced Garlic
1 pint Cherry Tomatoes, halved
¼ cup of dry Vermouth
1 tablespoon of Butter, iced cold*
1 tablespoon of fresh Basil, chopped
1 tablespoon fresh chopped Parsley, (Optional)

Double Click to See The Dish!
Preheat grill to 400°.

Brush swordfish with Olive Oil.  Sprinkle with salt and pepper.  Grill over medium flame, about 6 – 8 minutes each side.

In a medium skillet or saucepan, add olive oil and garlic.  Sauté for one minute.  Reduce heat.  Add Cherry Tomatoes.  Cook two more minutes, making sure that the garlic does not burn, as it will get bitter.

Add vermouth.  Scrape off any browned bits from the bottom of the pan.  Reduce to half. 

Add butter, removing from heat.  Top with chopped basil and parsley.

Pour sauce over fish.

MK's cooking note:  Put your butter in the freezer before adding it to sauces!  You get a rich sauce that does not break!

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