Dijon Rubbed Swordfish
2 Tbsp. - Dijon Mustard
1/2 c. - Dry White Wine
1/4 c. - Lemon Juice
1/4 c. - Olive Oil
1 clove - Garlic, minced
3/4 c. - Freshly Shredded Basil or 2 tbsp. Basil
6 - Swordfish Steaks - 6 oz. each & 1" thick
1. Whisk together, mustard, wine, lemon juice and oil in a small bowl until well blended. Add garlic and basil.
2. Arrange swordfish steaks in a shallow baking dish large enough to hold steaks in one layer. Pour marinade over fish. Turn once to coat both sides. Refrigerate one hour, turning once.
3. Preheat broiler. Remove steaks from marinade and place on broiler rack.
4. Broil steaks 7 inches from heat source for 5-6 minutes on each side.
Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier
Riondo, Monte Forte - 2010 Pinot Grigio - $9.99 750mL
“A medium bodied Pinot Grigio that possesses honey and lemon with fruit aromas and flavors.”