Butterfly Swordfish (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 (1/2-inch thick) swordfish steaks, thawed, if frozen |
1/8 teaspoon paprika |
1 tablespoon lemon-pepper seasoning |
1 tablespoon dry white wine |
2 tablespoons butter |
1 tablespoon freshly chopped parsley leaves |
Directions:
1. Rinse the swordfish with water and pat dry with paper towels. Sprinkle each steak lightly with paprika on both sides. Then sprinkle each side of steaks with lemon pepper seasoning. Let steaks sit for 20 minutes before grilling on barbeque. Combine the white wine, butter and parsley in a small bowl. Lightly baste each steak with the wine mixture. Cook swordfish for about 5 to 10 minutes on each side over hot coals or on the gas grill. They should be tender when tested with a fork. Allow fish to rest for 10 minutes before serving.
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