Serves four
4, one-inch thick swordfish steaks
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon cognac
Grated zest of half a lemon
Few pinches fresh rosemary leaves
Freshly ground black pepper to taste
For the sauce;
2 tablespoons Dijon mustard
Juice of one lemon
Freshly ground black pepper
About 6 tablespoons extra virgin olive oil
Rosemary sprigs for garnish
Lemon wedges for garnish
To prepare:
Pat the swordfish dry with paper towels. In a small mixing bowl, whisk the mustard, oil, cognac, lemon zest, rosemary, and pepper together until blended, transfer to a shallow bowl or zip lock bag. Add swordfish, turn to coat every now and then, and marinate for at least thirty minutes or up to two hours in the refrigerator.
For the sauce: In a small mixing bowl, whisk together mustard, lemon juice, and oil until the mixture forms an emulsion. Taste and adjust the seasonings and set aside.
To cook and serve: Spray or wipe the grid with vegetable oil. Heat the grill until the coals are white hot.
Sear the steaks on one side until dark marks appear, turn the steak ninety degrees to form a criss cross pattern and sear again, about (one minute per turn.) Sear the other side in the same fashion about two minutes per side. Baste with the marinade and reduce the heat and continue grilling until the steaks are still moist and slightly pink inside or done according to personal preference. Total grilling time is about eight to ten minutes. Transfer swordfish to a warm platter or dinner plates, garnish with a sprig of rosemary and lemon wedges, and serve the mustard sauce on the side.
SEE RELATED RECIPES:
BELGIUM ENDIVE WITH ORANGES, BABY KALE AND SPINACH WITH MUSTARD VINAIGRETTE
CABBAGE CEYLONESE STYLE