CookTeaser

RECIPE

Serves 2

A CookTale

This is a variation of a previous Swordfish recipe of a month ago. I added the Paprika Sauce as a savory topping to the Fillets. It made for a highly attractive plating for a very tasty dish. The accompaniment was a giant Patty Pan Squash, roasted enough that each bite melted in your mouth.

INGREDIENTS For the Swordfish

2 Swordfish Fillets (6 oz each)
2 TB of Butter softened (more if needed)
Balsamic Glaze for topping the Fish (available online from Roland Foods)

INGREDIENTS For the Paprika Sauce topping

1 TB of sweet Paprika + a sprinkle of hot Paprika
1/4 C EVOO
2 oz of Butter (softened)
Sea or Kosher Salt & Black Pepper

INGREDIENTS For the Balsamic Butter Reduction Sauce

2 TB of Butter
1/3 C of Vermouth or White Wine
2 TB of Balsamic Vinegar
Lemon Juice

METHOD

1. In a small bowl add the EVOO, Paprikas & Salt & Black Pepper. Whisk to emulsify. Set aside until plating.

2. Heat the saute pan to high, add the 2 TB Butter & when the sizzling stops, add the Fillets. Saute weighed down with a grill press, about 1 minute per side. The internal temperature should register about
120 degrees F. Remember that we like our Fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.

4. Remove the Fish & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

5.To make the Balsamic Butter Reduction Sauce, melt the remaining 2 TB of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes, or until the sauce has thickened.

6. To plate, spoon a bed of the Balsamic Butter Reduction Sauce onto each plate & top with the Fillets. Add a tsp of the Paprika sauce & the Balsamic Glaze, & serve.