Grilled Swordfish with Truffle Butter


© Brenda Wall
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May 11, 2001


Welcome!

This week's seafood catch is swordfish, but I also want to focus on the use of mushrooms and mushroom products as an enhancement to seafood, truffles in particular. Truffle oils are an excellent and extremely elegant way to enhance and add excellent flavor to your seafood dishes. Exotic, cultivated and fresh wild mushrooms and mushroom products are requested and used by the world's greatest chefs and are found in recipes served at the best restaurants.

Gourmet mushrooms, such as chanterelles, black truffles, white truffles, cepes/ porcini, morels, lobster, black trumpets, and mushroom products such as truffle oils, truffle butter, truffle vinegarette can be purchased at stores that specialize in gourmet speciality foods. To learn more about the many different gourmet mushrooms, mushroom products and other speciality items made from gourmet mushrooms, visit Gourmet Mushrooms and Mushroom Products or Plantin Truffles. Not only does these sites offter gourmet mushroom products, but also delicious (hard to find) gourmet sauces, pastas, rices, salts, peppers, etc, allowing the home chef to have access and create easy and elegant gourmet seafood dishes like my Grilled Swordfish with truffle butter. I do hope you try including such products in your recipes and let me know your thoughts about the same.

Bon appetit!

Grilled Swordfish with Truffle Butter
4 Swordfish steaks, 3/4-1 inch thick
Olive oil flavored non-stick cooking spray
4 tablespoons of truffle butter, separated into 4 equal servings
salt and fresh ground black pepper to taste

Generously spray large grill pan with cooking spray and let get hot (not too hot though...unless you have adequate ventilation...you don't want your smoke alarm going off); season fish on both sides with salt and pepper and place in grill pan for about 3 minutes on each side; remove to individual serving dishes; and top each with truffle butter; excellent when served on top of sauteed spinach.

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1.   May 11, 2001 2:27 PM
Brenda, these recipes are truly out-of-this- world! Thank you.

Renie

-- posted by Renie_Burghardt



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