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Recipe for :

Grilled Swordfish with Caper Sauce
 

This 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.

Being 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.

Ingredients

2 swordfish fillets
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 works well)
olive oil
fresh ground black pepper and salt

Method
  • Marinate the swordfish with 1 tablespoon of olive oil, lemon juice and 2 tablespoons of white wine for up to 8 hours.
  • Pre-heat the grill.
  • In a heavy sauce pan, melt the butter over medium heat. Sauté the shallots and garlic until lightly browned.
  • Add the remaining white wine. Boil until liquid is reduced to half of original volume.
  • Add the heavy whipping cream and stir constantly with a wooden spoon until volume is again reduced to half.
  • Add the capers, lower the heat and simmer for another 3 - 5 minutes. Remove sauce from heat.
  • Sprinkle 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.
  • Brush the vegetable slices with olive oil. Roast the vegetables on the grill with the swordfish until they are crisp-tender.
  • Prepare the rice according to package directions.

To plate:

  • Make a bed of rice in the middle of the plate.
  • Place the swordfish on the rice and drizzle with the sauce.
  • Alternate the vegetables around the plate.

Serve with a nice Riesling wine.

Serves 2

Martin James

 
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