Curry Rubbed Grilled Swordfish with White Wine Cream Sauce


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.




10 min


8 min


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