Broiled Swordfish With Seafood Cheese Sauce

CHEESE-TOPPED SWORDFISH

Steps:

• Place fish in a greased 1-qt. baking dish. Drizzle with butter. Combine mayonnaise and Parmesan cheese; spread over fish. , Bake, uncovered, at 425° for 16-20 minutes or until fish flakes easily with a fork.

BROILED SWORDFISH WITH SEAFOOD CHEESE SAUCE

Steps:

• First, place wild rice, fish bouillon and water in a tight lidded 2 or 3 qt. pot. Bring to a boil, then reduce heat to low and let simmer, covered, for an hour. Use the half hour before continuing by prepping broccoli, grating cheese, chopping seafood, eating appetizers, drinking wine, whatever. After half an hour: Melt butter; add garlic and basil when butter is barely liquid. Add salt and pepper, remove from heat and brush over swordfish. Broil steaks (or, better yet, grill them on a barbeque), turning once, until just past opaque in the center (make a little cut in the middle of the steaks or press on the meat lightly, knowing the firmness it should be when cooked correctly {takes a few times}). Total cooking time should be about ten to twelve minutes, depending on how hot your flame is. Meanwhile, steam the broccoli after slicing up the stalks two times to quarter it length-wise to the base of the florets. Bring water to a boil in a steamer, then reduce heat to medium low, add florets stem down and gently steam for about ten minutes while the fish is cooking. Whille all else cooks, make a roux of the butter and flour, add the 2 cups fish broth when the roux has turned light golden brown, whisk until bubbling and smooth, then add the wine, cheeses, pepper and mustard and continue to stir until smooth again and approaching, but not reaching, a boil again. Add seafood just before fish is done and let set in the hot cheese sauce for a few minutes. If you have timed everything correctly, it should all be done at once. Place the steaks, broccoli and wild rice artfully on four plates (or two -- oink!), drizzle the steak with seafood cheese sauce and bring the remaining sauce to the table in a gravy boat. Tastes great with a good chardonnay.

BROILED SWORDFISH STEAKS

Steps:

• Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
• Preheat a greased broiler rack.
• Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
• Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
• The fish should be lightly browned and will flake easily with a fork when done.
• Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
• Serve with rice or potatoes.
• In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
• Season with salt and freshly ground black pepper, to taste.

GRILLED SWORDFISH WITH PESTO

Steps:

• Pesto (makes 1 cup) Process or blend all sauce ingredients together until smooth.
• Stir well before serving.
• Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks.
• Broiled, Grilled or BBQ'ed: Baste with pesto when turning.
• Cook 10 minutes total per inch of thickness, approximately 5 minutes per side.
• Serve with pesto on top.
• Garnish with lemon wedges.

GRILLED SWORDFISH WITH WHITE HOT SAUCE

Steps:

• Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
• Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
• Preheat a charcoal grill until coals are very hot.
• Coat filets on both sides with olive oil and season with salt.
• Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
• Plate fish as desired and top with white hot sauce and green onions.