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Nantucket Swordfish with Browned Butter and Sautéed Pecans
From Soaked, Slathered, and Seasoned, by Elizabeth Karmel

Grilling Method: Direct/Medium Heat


4 center-cut swordfish steaks, about 1 inch thick
Olive oil
Sea salt
Fine-ground white pepper

For the Nutty Browned Butter Sauce:

1/2 cup (1 stick) unsalted butter
1 cup pecan, hazelnut, or almond pieces
1/2 teaspoon fleur de sel or sea salt
1/8 teaspoon fine-ground white pepper


1. Put the butter in a cold sauté pan. Over medium-low heat, slowly melt the butter. Add the nuts, stirring occasionally as they brown.

2. Season with the salt and white pepper. You will need to watch the pan closely, as the butter can burn very quickly.

3. When the butter reaches the desired color (dark caramel) remove from the heat, cover, and set aside. Keep warm.

4. Build a charcoal fire or preheat a gas grill.

5. Brush the fish steaks on both sides with oil. Season with salt and pepper. Place on the cooking grate and grill for about 5 minutes on each side or until the fish is opaque and releases easily from the grill.

6. Remove from the grill and to a clean platter. Top with the sauce, and serve immediately. If desired, serve extra sauce on the side.

Yield: Serves 4

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