jt
11-11-2003, 01:01 PM
6 clove garlic (see Note)
3 fl oz olive oil
4 swordfish steaks, about 6 oz
to taste salt
to taste pepper
1.5 fl oz olive oil
1.5 tbsp red wine vinegar
1 tbsp chopped parsley
1. Cut the garlic cloves crosswise into thick slices.
2. Heat the oil in a small sauté pan over moderate heat. Add the garlic and sauté gently until light golden brown. Do not allow the garlic to become too dark or it will be bitter.
3. Remove the browned garlic with a slotted spoon. Reserve the garlic and the oil separately.
4. Brush the swordfish steaks with about half the garlic-flavored oil from step 3. Season to taste with salt and pepper.
5. Place the steaks on a heated broiler or grill and broil until just done. Do not overcook or the steaks will be dry.
6. Beat the remaining oil from step 3 with the additional oil and the vinegar to make a basic vinaigrette. Season to taste with salt and pepper.
7. Plate the swordfish steaks and top with the browned garlic from step 3. Drizzle about 1 oz (30 mL) of the vinaigrette around the fish. Sprinkle with chopped parsley.
3 fl oz olive oil
4 swordfish steaks, about 6 oz
to taste salt
to taste pepper
1.5 fl oz olive oil
1.5 tbsp red wine vinegar
1 tbsp chopped parsley
1. Cut the garlic cloves crosswise into thick slices.
2. Heat the oil in a small sauté pan over moderate heat. Add the garlic and sauté gently until light golden brown. Do not allow the garlic to become too dark or it will be bitter.
3. Remove the browned garlic with a slotted spoon. Reserve the garlic and the oil separately.
4. Brush the swordfish steaks with about half the garlic-flavored oil from step 3. Season to taste with salt and pepper.
5. Place the steaks on a heated broiler or grill and broil until just done. Do not overcook or the steaks will be dry.
6. Beat the remaining oil from step 3 with the additional oil and the vinegar to make a basic vinaigrette. Season to taste with salt and pepper.
7. Plate the swordfish steaks and top with the browned garlic from step 3. Drizzle about 1 oz (30 mL) of the vinaigrette around the fish. Sprinkle with chopped parsley.