2 salmon steaks
1 shallot, finely chopped
1/2 c. parsley, finely chopped
1/4 c. white wine
3 T. butter
1/2 c. heavy cream
Half a lemon
Cover the salmon with some olive oil, salt and pepper. Grill it until done.
Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.
Spoon this sauce over the salmon.
This sauce is so fresh and tasty – and it would be great with any white fish.
2 swordfish fillets
1/4 c. olive oil
Juice from 1/2 lemon
Salt & pepper
Dried oregano or other dried herbs
Grill the fish fillets until done. Cook them quickly and don’t let them dry out.
While the fish is cooking, combine the rest of the ingredients in a bowl.
When the fish is done, remove it to a warm platter. Puncture it with a fork. Drizzle the sauce on top and serve.
This swordfish can either be grilled or pan seared. I made it pan seared last night, and it was great! The secret is to get the pan really hot and let the fish sit on each side until it is well browned. You will need to use a lid to contain the splatter. Be careful not to overcook it, though!
2 swordfish steaks
4 T. butter, softened (or melted)
1/2 t. minced garlic
2 T. minced fresh basil
Salt & pepper to taste
Sprinkle lemon juice on each steak.
Place the butter, basil, lemon juice, lemon zest, garlic and salt in a bowl. Mix well and set aside.
Heat a pan or grill. Add the steaks and sear well on both sides. Cook slowly until it is done.
Spoon the sauce on top and serve.