Course Three Recipe
2020 Merlot - Grilled Wild Pacific Broadbill Swordfish with Pink Peppercorn, Risotto, Swordfish Bordelaise, Arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Swordfish
Risotto
Swordfish Bordelaise
Garnish
Method
Grill the Swordfish
- 1
Prepare the Swordfish
Season the swordfish steaks with olive oil, salt, black pepper, and crushed pink peppercorns. Let marinate for 15-20 minutes.
- 2
Make the Risotto
- 3
- 4
Cook the Risotto
Add the Arborio rice and stir for 1-2 minutes until the rice is coated. Pour in the white wine and cook until absorbed. Gradually add the broth, one cup at a time, stirring continuously until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Stir in the grated Parmesan cheese, remaining butter, and season with salt and black pepper to taste.
Prepare the Bordelaise Sauce
- 6
Cook the Shallots
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and cook until soft.
- 7