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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Course: entree / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Directions: Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sautee just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes
| Ingredients:
1 Quart(s) (to taste) olive oil
6 6-ounce (3/4 swordfish steaks
1/2 Ounce(s) honey
1 dijon mustard
1 1/2 Ounce(s) balsamic vinegar
163/625 Pound(s) (1 stick) unsalted butter
2 drained capers |
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