0.0 – 0 reviews • Swordfish
| Total: |
8 hr 42 min |
| Prep: |
8 hr 30 min |
| Cook: |
12 min |
| Yield: |
12 servings |
Ingredients
- 1/4 cup sliced garlic cloves
- 2 cups vegetable oil
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup balsamic vinegar
- 1/8 cup fresh orange juice
- 3 sprigs fresh rosemary
- 8 whole peppercorns
- Twelve 8-ounce pieces swordfish
- Roasted Artichoke Ragout, recipe follows
- 6 whole artichokes, cleaned
- Lemon and salt
- 4 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons sliced garlic
- 3 tablespoons minced shallots
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley
- 1 1/4 quarts roasted chicken veloute sauce
- 1 cup pine nuts, toasted
Instructions
- Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
- Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
- Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
947 |
| Total Fat |
73 g |
| Saturated Fat |
12 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
5 g |
| Sugar |
3 g |
| Protein |
60 g |
| Cholesterol |
204 mg |
| Sodium |
1005 mg |
