Monday, August 22, 2011

Grill Swordfish, Pair with Chenin Blanc

Something different for an accompaniment to grilled swordfish.
For a neat presentation, roll the herbed butter in plastic wrap into a cylinder and refrigerate until firm. Slice off rounds of butter as you need them. Pairing: Citrusy, full-bodied Chenin Blanc: 2009 Pascal Janvier Jasnières.
(sorry no photo)

RECIPE: Grilled Swordfish with Lima Bean Butter and Herbs


  1.  1/2 cup shelled lima beans (from about 1 pound in the pod)
  2. Salt
  3. 1 1/2 sticks unsalted butter, softened
  4. 2 tablespoons chopped chives
  5. 2 tablespoons chopped parsley
  6. 1 tablespoon chopped dill
  7. Hot sauce
  8. Ten 6-ounce swordfish steaks, about 1 inch thick
  9. Extra-virgin olive oil, for rubbing
  10. Freshly ground black pepper 
  1.   In a small saucepan, cover the lima beans with water and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until tender, about 10 minutes. Drain and let cool.
  2. Puree the lima beans in a mini food processor. Add the butter, chives, parsley and dill and process until smooth. Season with salt and hot sauce.
  3. Light a grill. Rub the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until nicely browned outside and just opaque throughout, about 4 minutes per side. Top the fish with the lima bean butter and serve right away.
Make Ahead: The lima bean butter can be refrigerated overnight. Bring to room temperature before serving.

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