Swordfish With Fresh Spinach Sauce

This elegant dish features thick swordfish steaks marinated in a savory blend of soy sauce, white wine, and citrus, then grilled to perfection. The star of the plate is the fresh spinach sauce—a rich, emerald-green mixture of pureed spinach, reduced chicken broth, wine, and whipping cream, softened with butter and garlic. The sauce offers a luxurious texture that contrasts beautifully with the firm, meaty fish. It’s an impressive meal suitable for dinner parties or special weeknight dinners, bringing a touch of international flair and restaurant-quality taste to your home table.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 552.3

Description

This elegant dish features thick swordfish steaks marinated in a savory blend of soy sauce, white wine, and citrus, then grilled to perfection. The star of the plate is the fresh spinach sauce—a rich, emerald-green mixture of pureed spinach, reduced chicken broth, wine, and whipping cream, softened with butter and garlic. The sauce offers a luxurious texture that contrasts beautifully with the firm, meaty fish. It’s an impressive meal suitable for dinner parties or special weeknight dinners, bringing a touch of international flair and restaurant-quality taste to your home table.

Ingredients

Swordfish steaks
Vegetable oil
Dry white wine
Soy sauce
Lemon juice
Grated lemon peel
Garlic, minced
Butter
Minced shallots
Mushrooms, chopped
Canned chicken broth
Whipping cream
Stemmed spinach
Lime
Parsley
Salt and pepper

Directions

1
Pierce swordfish steaks on both sides with a fork and place in a single layer in a non-aluminum baking dish.
2
In a small bowl, blend vegetable oil, dry white wine, soy sauce, lemon juice, grated lemon peel, and minced garlic.
3
Pour the marinade over the fish, ensuring all pieces are coated. Cover and refrigerate for 2 hours, turning the fish once halfway through.
4
While the fish marinates, melt butter in a heavy large skillet over medium heat.
5
Add minced shallots to the skillet and sauté until soft, about 5 minutes.
6
Increase heat to medium-high, add chopped mushrooms, and cook until their juices evaporate, stirring occasionally, about 3 minutes.
7
Stir in chicken broth and the reserved marinade from the fish (or fresh wine if preferred for sauce). Bring to a boil and reduce by half, about 10 minutes.
8
Add whipping cream and simmer until the sauce reduces to about 1 1/3 cups, approximately 10 minutes.
9
Strain the sauce into a blender. Add stemmed spinach and blend until completely smooth. Season with salt and pepper to taste.
10
Preheat a barbecue to medium heat or preheat the broiler.
11
Drain the fish, reserving any remaining marinade for basting.
12
Grill or broil the swordfish until just opaque, brushing occasionally with the reserved marinade and turning once, about 9 minutes per inch of thickness.
13
Transfer fish to plates, top with the warm spinach sauce, and garnish with lime wedges and parsley sprigs.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 552.3kcal

% Daily Value *
Total Fat 42.3g66%
Saturated Fat 9.0g45%
Cholesterol 104.9mg35%
Sodium 1252.7mg53%
Total Carbohydrate 4.0g2%
Dietary Fiber 0.8g4%
Sugars 1.6g
Protein 40.1g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/swordfish-with-fresh-spinach-sauce-bon-appetit/