Grilled Swordfish with Basil Cream
2 swordfish fillets patted dry
1 tablespoon olive oil
salt and pepper
bit of flour to coat fillets
3 garlic cloves minced
2 tablespoons lemon juice
1/3 cup heavy cream
1 cup loosely packed fresh basil leaves
1 tablespoon olive oil
salt and pepper
bit of flour to coat fillets
3 garlic cloves minced
2 tablespoons lemon juice
1/3 cup heavy cream
1 cup loosely packed fresh basil leaves
Sprinkle swordfish with salt and pepper and coat lightly with flour.
Grill or saute swordfish in hot olive oil till just barely cooked through.
Remove from pan and saute garlic, then add lemon juice and cream.
Heat till warm then stir in basil leaves till wilted.
Add swordfish back into pan and coat with basil cream.
Serve with your favorite side dish.
Grill or saute swordfish in hot olive oil till just barely cooked through.
Remove from pan and saute garlic, then add lemon juice and cream.
Heat till warm then stir in basil leaves till wilted.
Add swordfish back into pan and coat with basil cream.
Serve with your favorite side dish.
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