Swordfish Steaks With Pistachio Butter Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Redbook magazine, April 2001. I've always found this to be a winner. I've used frozen swordfish steaks and fresh; doesn't matter. A bottle of cold white wine and steamed fresh broccoli with lime butter go well...very well...with this. Ingredients:
1/2 cup chopped pistachios |
2 tablespoons butter |
4 (5 ounce) swordfish steaks |
1/2 cup dry white wine |
2 tablespoons lemon juice |
1 tablespoon chopped flat leaf parsley |
Directions:
1. Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
2. Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
3. Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
4. Pour sauce over steaks and sprinkle with nuts.
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