Grilled Swordfish with Caper Sauce
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 teaspoon shallot, finely diced
1 teaspoon minced garlic
1 cup white wine, divided
3/4 cup heavy whipping cream
1 1/2 tablespoon jarred capers
1 summer squash, cut
1 zucchini, cut
1 eggplant, cut
1 packet herbed rice (long grain brown also
fresh ground black pepper and salt
the swordfish with 1 tablespoon of olive oil,
lemon juice and 2 tablespoons of white wine
for up to 8 hours.
a heavy sauce pan, melt the butter over medium
heat. Sauté the shallots and garlic until
the remaining white wine. Boil until liquid
is reduced to half of original volume.
the heavy whipping cream and stir constantly
with a wooden spoon until volume is again reduced
the capers, lower the heat and simmer for another
3 - 5 minutes. Remove sauce from heat.
the swordfish with fresh ground black pepper
and salt and place on the grill. (Depending
on the thickness, swordfish takes about 3 -
5 minutes per side.) Grill the swordfish until
it just begins to take on a flaky texture.
the vegetable slices with olive oil. Roast the
vegetables on the grill with the swordfish until
they are crisp-tender.
the rice according to package directions.
a bed of rice in the middle of the plate.
the swordfish on the rice and drizzle with the
the vegetables around the plate.
with a nice Riesling wine.