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| Grilled Swordfish Topped with Marinated Sweet Peppers and Jumbo Lump Crabmeat |
| 4 Servings |
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| Ingredients |
4 8 oz. Swordfish Fillets
2 Large Green Bell Peppers
2 Large Red Bell Peppers
1 t Minced Garlic
Pinch Crushed Red Pepper
1/4 C Rich Shellfish Stock
2 T Julienned Basil Leaves
1 T Capers
2 oz Olive Oil
To Taste Salt and Pepper
1/2 lb Jumbo Lump Crabmeat
2 oz Cold Sweet Butter |
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| Method |
| Rub peppers with olive oil and grill over open flame until they are charred on the outside.
Place hot peppers in a brown paper bag for several minutes.
Remove peppers from the bag and rub off the skins.
Thinly julienne peppers being carefull to reserve as much of their juice as possible.
Place peppers with their juice in a bowl. Add garlic, capers, salt and freshly ground pepper and set pepper mixture aside.
Let marinate while you grill the swordfish.
When swordfish steaks are almost finished put pepper mixture in a hot sauté pan and heat with shellfish stock.
Reduce liquid by half and top the jumbo lump crabmeat and the cold butter.
Remove pan from heat and swirl the cold butter until it is melted.
Pour pepper-crab mixture over the cooked swordfish steaks. |
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