Swordfish with Ginger-Fig Balsamic


Easy and elegant.


  • 1/2 cup unsalted butter
  • 2 tbs Ginger-Fig Balsamic
  • 1 tbs. honey
  • 1 tbs Dijon mustard
  • 6 swordfish steaks
  • Rosemary Oil
  • 2 tbs drained capers
  • Chopped tomatoes


1. Simmer butter in heavy sauce pan over medium heat until brown. Remove from heat and whisk in Ginger-Fig Balsamic honey and mustard. Season with salt and pepper.

2. Brush fish with Rosemary Oil and heat in a heavy skillet 3 steaks at a time.

3. Sauté until just opaque in the center about 4 mins per side. Remove and keep warm. Repeat with remaining fish.

4. Whisk sauce over low heat to rewarm and spoon over fish. Sprinkle with capers and tomatoes.

5. Serves 6

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