Nantucket Swordfish with Browned Butter and Sautéed Pecans
In 1983, I packed up my duffel bag and headed off to Nantucket Island to work—and play— for the summer. Little did I know that it would be a great culinary experience as well. In addition to scalloping with a fifth-generation fisherman, I ate out at all the great restaurants—most now defunct. At every dinner, it seemed that at least half the table would order swordfish with béarnaise sauce. When I started grilling, I remembered that dish and decided that I liked the richness of a sauce but that it needed some crunch. The browned butter is easy enough for anyone with patience to make and the pecans sauté and lightly brown as the butter slowly turns color. It not only looks good on a plate but the flavor combination is in perfect harmony. The sauce can be made in advance and gently re-heated just before serving. This recipe would also be good with any firm white fish such as tilapia or sturgeon.
Grilling Method: Direct/Medium Heat
4 center-cut swordfish steaks, about 1-inch thick
Olive oil
1 stick unsalted butter
1 cup pecan pieces
Sea salt
White pepper
Put a stick of butter in a cold sauté pan. On a medium-low flame, slowly melt the butter. Add the pecans and let them brown and become toasted as the butter slowly browns. Season lightly with sea salt and white pepper. You will need to watch the pan closely as the butter can burn very quickly. When butter reaches desired color – dark caramel remove from heat, cover and set aside. Either keep warm or gently reheat before topping on fish.
Brush fish steaks on both sides with oil. Season with salt and pepper. Place directly on the cooking grate and grill about 5 minutes on each side or until fish is opaque and has naturally released itself from the grill. Remove from the grill and place on a clean platter. Top with the brown butter and pecans. Serve immediately
Serves 4
ALL RECIPES ©ELIZABETH KARMEL 2020