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Grilled Swordfish in Apple-Tarragon Sauce
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- #56110
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons safflower oil
2 tablespoons shallots, finely chopped
1 1/2 teaspoon cornstarch
1 tablespoon cold water
2 teaspoons dried tarragon
1/2 cup fish stock
1/4 cup unsweetened apple juice
4 (6 ounce size) swordfish steaks, (or shark or tuna), rinsed under cold running water and patted dry with paper towel
1 apple, quartered, cored and cut into thin wedges
1 Golden Delicious apple, quartered, cored and cut into thin wedges
directions
Prepare grill or turn on broiler.
Heat 1 Tbsp. oil in a heavy nonstick skillet over medium heat. Stir in shallot and cook 1 to 2 minutes, or until translucent.
Combine cornstarch and water in a jar with a tight-fitting lid. Shake vigorously. Pour into skillet with tarragon, stock and apple juice. Season with salt and pepper to taste.
Bring to a boil, whisking constantly, until thick. Reduce heat to low and simmer 2 to 3 minutes. Set aside.
Season steaks with salt and pepper to taste. Brush with remaining oil. Grill or broil 3 to 4 minutes per side, until opaque and firm to the touch.
Reheat sauce over low heat. Serve steaks topped with sauce and garnished with apple wedges.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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