Bertolli

Washington Seafood Recipe List

Wharf Restaurant

119 King Street, Alexandria, VA 22314
703-836-2836

Grilled Swordfish Topped with Marinated Sweet Peppers and Jumbo Lump Crabmeat

4 Servings

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

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.

  • Our Social Media Pages

    Facebook Twitter Pinterest Google Plus

    Our App Stores

    Apple Store