A Fancy Three-Ingredient Fish Dish For Summer

Are you looking for a quick and easy seafood dinner?

This sauce is easy to make and tastes so good; you’ll use it for grilled seafood and shellfish, chicken and pork paillards pounded, and even vegetables. The nuts and browned butter are great with green beans or asparagus. They also go well with grilled sweet potatoes and winter squash.

Start with a cold pan and a stick of cold butter. The butter will brown slowly if the skillet is cold. Don’t turn up the heat or leave the pan. It will burn if you don’t watch it. Once the butter has melted, add one cup of nuts. You will soon be rewarded with a delicious nut smell that fills the air.

The grill is preheated on high, and I clean the grates again just before grilling. The grates are easier to clean if they are hot. By brushing them, I can cool them to the ideal temperature to make the grill marks golden brown instead of black.

After you have placed your fish, oil, and seasoning on the grill, cover the grill by lowering the lid. It is essential to do this. It’s the same as baking a cake in the oven with an open door.

Both frozen and fresh swordfish are grilled the same. The only difference between fixed and fresh swordfish is that they take longer to cook the first side. Depending on size and thickness, This can take up to 8 minutes.

You can turn the fish using tongs or spatulas. The fish will usually release itself, but there may be a few stubborn spots. You can gently nudge the fish with tong tips or a spatula until the fish steak is easily picked up.

You will only have problems with sticking if you turn the fish before it is fully cooked. Once the fish is on one side, it releases itself naturally and flips easily.

For either frozen or fresh steaks, the second side will take approximately 4 minutes, as it is at this point that the steak has been fully thawed.

Serve immediately after removing the fish from the grill. Enjoy! This sauce is a great way to elevate grilled foods.

Swordfish Steaks – Pecans and Nutty Brown Butter

Turn off the heat as soon as you smell delicious toasty brown butter. As the butter cools down, it will become less foamy. This sauce is so easy and delicious that you’ll use it to top grilled seafood, shellfish, chicken paillards, and vegetables.

Serves for 2-4

Grilling Method Direct/Medium Heat

The steaks are about 1 inch thick.

Olive oil

Unsalted Butter 1 Stick

Pecan Pieces 1 Cup

Sea salt

White pepper

In a saute pan, place a stick of butter. Slowly melt the butter on a medium flame. As the butter browns, add the pecans. Sea salt and white powder can be added lightly.

Oversee the pan, as butter can burn quickly. Remove butter from heat when it reaches the desired color, dark caramel. Cover and set aside. Keep butter warm or gently heat before topping fish.

Brush both sides of the fish steaks with olive oil. Salt and pepper are the best seasonings.

If frozen, cook for 8 minutes the first time and 4 minutes the second, or until the fish is opaque.

Remove the burgers from the grill. Place them on a plate. Add the pecans and brown butter to the top. Serve immediately

S and taste like the fancy fish entrees you get in a restaurant? Then I have the perfect dish for you.

The swordfish is a tasty, meaty seafood steak. It is easy to grill and is similar to a skinless, boneless chicken breast. The fish’s firm texture and mild flavor make it popular with seafood lovers and those who don’t know if they like seafood.

You may have been to Nantucket and know that the traditional way grills swordfish involves slathering it in mayonnaise, then grilling it on medium heat direct for 4 minutes per side. The mayonnaise helps keep the fish moist and prevents it from sticking. This grilling method is excellent for any filet or steak of fish.

The recipe I use most often is Grilled Swordfish with Nutty Browned butter and pecan. Trout Almondine is a good alternative if you find the combination strange. Trout Amandine; It’s not the same, but it is in the same family.

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