Executive Chef Chuck Wiley of Hearth'61 at Mountain Shadows Resort shares a great recipe for swordfish.
• 4 Swordfish steaks, about 5-6 ounces each
• To taste kosher salt & freshly ground black pepper
• 2 tablespoons of olive oil
• 1 orange, zest, segments and juice
• 1 lime, zest, segments and juice
• 1 grapefruit, segments and juice
• 1 small shallot, finely diced
• 1/2 cup of white wine
• 2 teaspoons of pink peppercorns
• 2 tablespoons of butter
• 1 tablespoon of mint leaves, finely sliced
• As needed white balsamic vinegar
• 1 cup of basil leaves
Preheat the oven to 350 degrees, season the swordfish with salt and pepper.
Heat a 10-inch sauté pan over medium-high heat and add the olive oil.
Carefully lay in the fish and brown well on one side.
Turn fish over and transfer to a small baking sheet. Set aside.
With a micro-plane or fine grater, remove a generous teaspoon or so of zest from the orange and lime, reserve.
Peel the orange, lime and grapefruit.
Holding them over a glass bowl to catch the juice, cut out the segments in between the membranes and set them aside.
Squeeze the membranes over the bowl to extract all the juice.
You should have 1 cup citrus juice; juice another orange if necessary.
In a small saucepan over medium high heat.
Add the citrus juice, shallot, white wine and pink peppercorns; reduce the citrus juice and wine by a little more than half so it equals 1/2 cup.
Lower heat and add the reserved zest and citrus segments.
Bring back up to temperature and swirl in the butter and mint.
Taste for salt and acid (the pink peppercorns should provide plenty of heat).
Add a sprinkle of white balsamic if too sweet or another pat of butter if too acidic.
Bake the fish 5-10 minutes depending on the thickness to medium-rare.
Transfer to a serving platter and serve with the sauce.
Garnish with the basil.