Recipe courtesy of Elegant Affairs

Rosemary-Citrus Grilled Swordfish

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  • Total: 8 hr 42 min
  • Prep: 8 hr 30 min
  • Cook: 12 min
  • Yield: 12 servings
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Ingredients

Roasted Artichoke Ragout:

Directions

  1. Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, 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 Ragout:

Yield: 12 servings
  1. 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.
  2. Saute 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. 
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