Curry Rubbed Grilled Swordfish with White Wine Cream Sauce
Ingredients
4 (8oz) swordfish steaks | ||
kosher salt and black pepper to taste | ||
2 tsp curry powder | ||
1 tsp unsalted butter | ||
1 tbs fresh cut chives | ||
For the Sauce: | ||
1 cup dry white wine | ||
2 shallots, minced | ||
1 tbs curry powder | ||
1/2 cup heavy cream | ||
1/2 inch stick unsalted butter, cut into 4 pieces | ||
kosher salt and black pepper to taste |
- Pour the wine int a medium sauce pan and add the shallots and curry powder.
- Bring to a boil over high heat, reduce the heat to medium and continue cooking until the mixture thickens and is reduced by about 2/3. Whisk frequently. About 8-10 minutes.
- Add the heavy cream and return the mixture to a boil and whisk in the butter, 1 piece at a time until all is well incorporated.
- Season with salt and pepper, then strain sauce through a fine wire mesh strainer.
- To serve drizzle sauce over fish and garnish with parsley.
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