Comestibles (An Aspiring Foodie)

Poached Swordfish with a Prosecco Grape Reduction

I recently purchased a French poacher off ebay and have been madly poaching everything…This was my favorite recipe so far…

1 ¼ seafood stock (store bought is fine)

¾ cup or Prosecco (I actually purchased a tiny bottle and used it all)

1 tablespoon minced shallot

1 teaspoon chopped thyme

½ teaspoon dried mustard

2lbs swordfish steaks

1 teaspoon capers

¼ cup green seedless grapes cut in ½

¼ cup red seedless grapes cut in ½

1 ½ toasted almond slivers

2 tablespoons unsalted butter

Place the poucher on the burners and turn on medium heat. Add the stock, Prosecco, shallots, thyme and mustard. Place the swordfish on the poaching rack and place inside pan. Cover and poach until fish is cooked through about 10 minutes. Remove the fish and either cover in foil or place in a warm over covered.  

To make the reduction sauce turn the heat up to medium high and let simmer until the sauce has reduced and is thicker Add the capers and the grapes and cook for a few minutes.  Turn off the heat and add the butter.  Plate the fish and cover in the sauce and grapes, I serve it with a mixed green salad and the sauce is a great dressing.