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  • Grilled Swordfish With Melted Cabbage

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    Grilled Swordfish With Melted Cabbage
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 head napa cabbage, cut into pcs, 2 ounces reserved
    • 8 ounce Cool butter, cut into pcs
    • 2 lrg Shallots
    • 1 x Bulb fresh lemongrass
    • 4 ounce White wine
    • 2 ounce White wine vinegar Extra virgin olive oil
    • 8 ounce Trimmed center cut swordfish, skin removed Salt and pepper
    • 1 lrg Leek, cleaned and julienned
    • 1 tsp Lemon juice

    Directions

    1. In a saucepan, place minced cabbage, 2 ounces sweet butter and 4 ounces of water. Cover with parchment paper, and cook till tender, leaving some juice in the pan. In a small saucepan, add in minced shallots, lemongrass, white wine, and white wine vinegar. Reduce in half. Whip in 6 ounces of cool sweet butter. Strain and let sit on the low flame, then take a saucepan with 1 ounces of extra virgin olive oil on a high flame. Season swordfish with salt and pepper. Sear on both sides
    2. till the fish is almost cooked through.
    3. Place the medium rare fish on cabbage and drizzle the sauce around the fish. In a saucepan, take 2 more ounces of cabbage and cook till light brown. Place the cabbage on top of the fish, then drizzle more sauce.
    4. Garnish with julienned leek which has been fried in 300 degree oil till crisp. Sprinkle with lemon juice.

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