This sauce was to die for! I'm getting the local paper here now and actually looking at what's on special at Big John's Market - a great local store up here. Last week fresh swordfish was on sale for $9.99 a pound - so in the parking lot I found this recipe on Epicurius and we loved it! I think it would be really good on some grilled chicken, or some grilled radicchio or asparagus too...
My side dish was Israeli couscous - this is a larger grained toasted couscous and just soaks up anything you want to add to it. As usual, I just used what was in the fridge. I had a few stalks of asparagus which I blanched for just a min. Then chopped up a red bell pepper, added some chopped olives and feta. To make it all come together I used a little vinaigrette I made and added some extra olive oil with s&p.
Grilled Swordfish with Balsamic Butter serves 2
couple swordfish steaks
splash of lemon olive oil
s&p
1/2 stick of unsalted butter
1 and 1/2 tablespoons good balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon honey
tablespoon capers
bunch of fresh chopped tomatoes (yellow cherry tomatoes were perfect!)
Brush the fish with oil and sprinkle with s&p and grill. In a small saucepan melt the butter and let it cook about 5 min or until it's golden brown and smells nutty, swirling the pan so it doesn't burn. Remove from heat and whisk in the vinegar, dijon and honey. Top the grilled fish with the balsamic butter then with chopped tomatoes and a sprinkle of capers. Eat and go straight to heaven!
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