Best Balsamic Basil Marinade For Swordfish Recipes

Swordfish with Balsamic Brown Butter Sauce image

Provided by John Jones

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 6-ounce swordfish steaks (each about 3/4 inch thick)
Olive oil
2 tablespoons drained capers
Chopped tomatoes (optional)

Steps:

Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce image

Yield Serves 2

Number Of Ingredients 9

two 1-inch-thick swordfish steaks, each about 6 ounces
1 tablespoon unsalted butter
1/2 tablespoon olive oil
3 shallots, sliced thin
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon drained capers, chopped
1 tablespoon water
1 tablespoon chopped fresh parsley leaves (wash and dry before chopping)

Steps:

Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.