Seafood Recipes

Grilled Swordfish with Caper Sauce

12 swordfish fillets
2 Tbsp. unsalted butter
2 tsp. lemon juice
1 tsp. shallot, finely diced
1 tsp. minced garlic
1 cup white wine, divided
3/4 cup heavy whipping cream
1 1/2 Tbsp. jarred capers
1 summer squash, bias cut
1 zucchini, bias cut
1 eggplant, bias cut
1 package herbed rice (long grain brown also works well) olive oil fresh ground black pepper and salt

Marinade the swordfish with 1 tbsp. of olive oil, lemon juice and 2 tbsp. of white wine for up to 8 hours.

Pre-heat the grill.

In a heavy sauce pan, melt the butter over medium heat. Saute the shallots and garlic until lightly browned. Add the remaining white wine. Boil until liquid is reduced to half of original volume. Add the heavy whipping cream and stir constantly with a wooden spoon until volume is again reduced to half. Add the capers, lower the heat and simmer for another 3-5 minutes. Remove sauce from heat.

Sprinkle the swordfish with fresh ground black pepper and salt and place on the grill. (Depending on the thickness, swordfish takes about 3-5 minutes per side.) Grill the swordfish until it just begins to take on a flaky texture.

Brush the vegetable slices with olive oil. Roast the vegetables on the grill with the swordfish until they are crisp-tender.

Prepare the rice according to package directions.

To plate: Make a bed of rice in the middle of the plate. Place the swordfish on the rice and drizzle with the sauce. Alternate the vegetables around the plate.

Serve with a nice Riesling wine.

Servings: 2

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