Espadon Grillé Recipe
Grilled Swordfish, Zucchini, Fennel & Tomato Relish, Saffron Beurre Blanc
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Ingredients
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Main Ingredients
Saffron Beurre Blanc
Seasoning & Garnish
Method
Preparation of Ingredients
- 1
Prepare the Swordfish
Pat the swordfish steaks dry with paper towels and season both sides with salt and black pepper.
- 2
Prepare the Vegetables
Slice the zucchini and fennel into thin strips. Halve the cherry tomatoes.
- 3
Prepare the Saffron Beurre Blanc
Chop the shallots finely and set aside.
Cooking the Vegetables
- 4
Grill the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and fennel, sautéing them for about 5-7 minutes until tender. Add the cherry tomatoes and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
Making the Saffron Beurre Blanc
- 5
Start the Sauce
In a saucepan, combine the shallots and white wine and bring to a boil. Reduce heat and let it simmer until reduced by half, about 10 minutes.
- 6
Add Cream and Saffron
Stir in the heavy cream and saffron threads, and let it simmer for another 5 minutes. Gradually whisk in the butter, piece by piece, until the sauce is smooth and creamy. Finish with lemon juice, salt, and pepper to taste.
Grilling the Swordfish
- 7
Plating
- 8
Serve
On a plate, arrange the grilled swordfish steaks alongside the sautéed vegetables. Drizzle the saffron beurre blanc over the fish and garnish with fresh parsley and lemon wedges.