Broiled swordfish steak with dijon key lime ginger sauce

12 servings

Ingredients

Quantity Ingredient
Recipe by Torill Lian-Carroll, Balsams Grand Resort Hotel, Dixville
Notch, N.H. Second prize winner in the 1991-1992 Grey Poupon Recipe
Contest.
2 cups Olive oil
1½ cup Grey Poupon Dijon mustard, divided
½ cup White wine, divided
¼ cup Honey
1 tablespoon Black pepper
2 tablespoons Fresh parsley, chopped
1 tablespoon Fresh thyme, chopped
3 tablespoons Fresh ginger, chopped, divided
36 eaches 2 1/2-ounce triangle cuts swordfish
1 tablespoon Butter
slice Zest and juice of 1 lemon
slice Zest and juice of 1 Key lime
2½ cup Fish stock
1 quart Heavy cream
½ cup Sugar

Directions

SOURCE: THE NATIONAL CULINAR

Method: Combine olive oil, 1 cup Dijon mustard, ¼ cup white wine, honey, pepper, parsley, thyme and 1 tablespoon ginger. Pour over swordfish steaks. Marinate under refrigeration for 2 to 4 hours. In a 2-quart saucepan, melt butter and saute lemon and lime zests with remaining chopped ginger for 3 minutes. Deglaze with remaining wine.

Reduce until almost dry Add fish stock and juice from lemon and Key lime and simmer for 5 minutes; strain. Return to saucepan and add heavy cream. Reduce by ⅓. Finish sauce with sugar and remaining Dijon mustard; hold for service. Remove fish from marinade; broil or grill on both sides until done. Ladle 2 ounces of sauce onto plate and place 3 swordfish steaks on top. Garnish with julienne of fried leeks.

Submitted By SHERREE JOHANSSON On 10-15-94

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