Swordfish steak in a white wine marinade over amandine arugula
Prep Time
Cooking Mode
60 mL (¼ cup) cup dry white wine
1 Meyer lemon, zest and juice
30 mL (2 tbsp.) tbsp grapeseed oil
3 cloves of garlic
5 mL (1 tsp.) tsp fresh ground pepper
4 swordfish steaks
60 mL (¼ cup) cup sliced almonds
60 mL (¼ cup) cup almond butter
30 mL (2 tbsp.) tbsp grapeseed oil
15 mL (1 tbsp.) tbsp raspberry vinegar
15 mL (1 tbsp.) tbsp lemon juice
15 mL (1 tbsp.) tbsp maple syrup
142 g (1 package) oz arugula
1 lemon, sliced in 4 rounds of equal thickness
60 mL (¼ cup) cup dry white wine
1 Meyer lemon, zest and juice
30 mL (2 tbsp.) tbsp grapeseed oil
3 cloves of garlic
5 mL (1 tsp.) tsp fresh ground pepper
4 swordfish steaks
60 mL (¼ cup) cup sliced almonds
60 mL (¼ cup) cup almond butter
30 mL (2 tbsp.) tbsp grapeseed oil
15 mL (1 tbsp.) tbsp raspberry vinegar
15 mL (1 tbsp.) tbsp lemon juice
15 mL (1 tbsp.) tbsp maple syrup
142 g (1 package) oz arugula
1 lemon, sliced in 4 rounds of equal thickness
Directions
1Mix wine, lemon juice and zest, oil, garlic, and pepper until smoothly blended.
2Marinate steaks in mixture for 1 to 2 hours.
3Toast almonds until lightly browned in a non-stick skillet.
4To prepare vinaigrette, combine almond butter, oil, raspberry vinegar, lemon juice, and maple syrup until smoothly blended.
5Dress arugula with vinaigrette.
6Cook steaks on barbecue over medium-high for 2 to 3 minutes per side, brushing regularly.
7Just before serving, brown lemon rounds on upper grill of barbecue.
8Serve swordfish steaks on a bed of arugula, top with a lemon slice, and sprinkle with almonds.
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Personal Note
Personal Note