Thursday, January 15, 2009
My husband actually made these yummy steaks awhile ago and tonight I'm serving them again. This butter sauce recipe was on the back of Whole Foods swordfish package.
1 package Swordfish Steaks, thawed
1/cup or 1 stick of unsalted butter
2 T balsamic vinegar
2 T honey
1 tsp Dijon mustard
1 T drained capers (this makes the recipe)
Chopped fresh tomatoes
Simmer butter until melted in medium saucepan until deep golden brown. Remove from heat. Whisk in balsamic vinegar, honey and mustard.
Brush swordfish steaks with olive oil; season with salt and pepper to taste.
Heat heavy large skillet over medium/high heat. Add swordfish steaks. Saute just until opaque in the center about 4 minutes per side.
Transfer to plates. Whisk sauce over low heat to re-warm and spoon over steaks. Sprinkle with capers and chopped tomatoes.
Then call Michael and I - we'll be right over and bring the rice and green garden salad.