Grilled Swordfish with Mignonette Splash

Grilled Swordfish with Mignonette Splash

(Two Servings)

2                    8 ounce portions swordfish

3                    tablespoons olive oil

Salt and pepper to taste

Pour olive oil over swordfish and turn to coat evenly.  Salt and pepper liberally to taste.  Place swordfish on a well oiled grill 6-8 inches from hot coals.  Cook on one side until 80% done, then turn and finish cooking.  Remove to heated platter and serve immediately with splash of Rice Wine Mignonette.

Rice Wine Mignonette

½         cup rice wine

1                    tablespoon light soy sauce

1                    teaspoon shallots, thinly sliced

1                    teaspoon sesame oil

½         teaspoon sugar

½         teaspoon garlic, finely minced

Dash hot sauce

Dash white pepper

Combine all ingredients in a small non-reactive bowl (do not use metal).  Whisk thoroughly to combine ingredients.  Allow sauce to sit at room temperature for 15-30 minutes before serving.  Makes ½ cup sauce.

Noon Cooking - December 1, 2010