Swordfish with Balsamic Brown Butter Sauce
From Bon Appetit
Home sweet home. After two days on the road it feels great to get everything unpacked and get a good night’s sleep in our own bed. The drive home was pleasantly uneventful, and much less painful than driving down all in one day. We spent Saturday night in Atlanta where we had dinner with a friend who recently moved there. After catching some zzz’s at the cheapest (and sketchiest) dog-friendly hotel we could find, we completed the remainder of our journey feeling well rested. Lucy even graced us with a vomit-free ride, for which we can’t thank her enough.
There weren’t enough days in the week for me to post all our vacation goodies, so you’ll be getting a few more tropical treats over the next few days. I had no idea I liked swordfish until I started eating it on our Marco vacations. It’s truly the red meat of fish, eating like a big juicy steak, but without the toughness or extra saturated fat. And it’s perfect for the grill because you don’t have to worry about it flaking and falling apart during rougher cooking methods. As for the sauce, talk about versatile. We had 4 lobster tails in the fridge that we needed to find a use for ASAP (tough problem to have, haha), so we spooned the sauce over those as well to equally excellent results. Basically, if would taste good with butter, it would taste good with this sauce. (AKA EVERYTHING).
- 1/2 cup (1 stick) butter
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 6 6-oz swordfish steaks
- olive oil, to taste
- salt, to taste
- pepper, to taste
- 1/4 cup capers
- 1/2 cup tomatoes, chopped
- Simmer butter in a medium saucepan over medium heat until deep golden brown, about 6 minutes. Swirl the pan periodically to prevent butter from burning.
- Remove from heat. Whisk in vinegar, honey and mustard.
- Rub swordfish with oil, salt and pepper. Grill about 3-4 minutes on each side, or until done. Time will vary by thickness.
- Spoon sauce over fish. Sprinkle with capers and tomatoes.