1/4 cup sliced garlic cloves
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
12 (8-ounce) pieces swordfish
- Steep garlic in the vegetable oil by adding both at room temperature to a sauté pan. Bring to a boil, and then remove from the heat and let sit for 10 minutes.
- Add all of the remaining ingredients except the fish. Let the marinade cool, and then add the fish.
- Marinate for 6 to 8 hours, refrigerated.
- Season with salt and pepper.
- Preheat grill. Grill the fish on both sides until cooked through.
- Serve with roasted artichoke ragout.
Roasted Artichoke And Toasted Pine Nut Ragout
6 whole artichokes, cleaned
Lemon and salt
4 tablespoons butter
Salt and pepper, to taste
2 tablespoons sliced garlic
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
1 1/4 quarts roasted chicken veloute sauce
1 cup pine nuts, toasted
- Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters.
- Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1-tablespoon butter and salt and pepper.
- Sauté the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper.
- Swirl in the remaining 1 1/2 tablespoons butter.
Yield: 12 servings
Prep Time: 8 hours 30 minutes
Cook Time: 12 minutes
Recipe courtesy Elegant Affairs
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