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Grilled Swordfish Steaks with Pecan Wine Sauce

APRIL 2008

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Grilled Swordfish Steaks with Pecan Wine SauceGrilled Swordfish Steaks with Pecan Wine Sauce
Grilled Swordfish Steaks with Pecan Wine SauceGrilled Swordfish Steaks with Pecan Wine Sauce

Recipe of the Month: April 2008

Grilled Swordfish Steaks with Pecan Wine Sauce


Ingredients:

  • 2 Service Foods swordfish steaks, thawed
  • Instant Gourmet® Original Seasoning, (substitute: any seafood seasoning or salt and pepper) to taste
  • 1 tablespoon olive oil

Pecan Wine Sauce

  • 1 tablespoon olive oil
  • 3 green onions, sliced white part only
  • 1-2 cloves garlic, diced fine
  • ½ cup light brown sugar
  • ½ cup chopped pecans
  • 3 tablespoons white wine (such as chardonnay)
  • Water*

Directions:

  1. Rinse the swordfish steaks under cold water and pat dry with a paper towel. Rub the steaks with the oil and season to taste with the seafood seasoning. Place on a hot, well oiled grill and cook for 3-4 minutes per side (or until the center is just done). Remove the steaks to a clean plate and cover with foil to rest.
  2. Heat a large skillet over medium high heat for one minute. Add the oil and green onions and saute for one minute. Add the garlic and saute for one more minute. Add the brown sugar, pecans, and wine to the skillet. Simmer until sauce thickens (about 2 minutes). *If sauce is too thick, add 1 tablespoon water to the skillet (at a time) until desired thickness.
  3. Place the swordfish steaks on a plate and spoon sauce over top.

Enjoy!
Chef Mike

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