Grilled Swordfish Topped with Marinated Sweet Peppers and Jumbo Lump Crabmeat


4 Servings


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

119 King Street, Alexandria, VA, 22314