Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: THE NATIONAL CULINAR---------------------
Recipe by Torill 1 T Black pepper
-Lian-Carroll, Balsams 2 T Fresh parsley, chopped
-Grand Resort Hotel, 1 T Fresh thyme, chopped
-Dixville 3 T Fresh ginger, chopped,
Notch, N.H. Second prize -divided
-winner in the 1991-1992 36 ea 2 1/2-ounce triangle cuts
-Grey Poupon Recipe -swordfish
Contest. 1 T Butter
2 c Olive oil sl Zest and juice of 1 lemon
1 1/2 c Grey Poupon Dijon mustard, sl Zest and juice of 1 Key lime
-divided 2 1/2 c Fish stock
1/2 c White wine, divided 1 qt Heavy cream
1/4 c Honey 1/2 c Sugar

Method: Combine olive oil, 1 cup Dijon mustard, 1/4 cup white wine,
honey, pepper, parsley, thyme and 1 tablespoon ginger. Pour over
swordfish steaks. Marinate under refrigeration for 2 to 4 hours. In
a 2-quart saucepan, melt butter and saute lemon and lime zests with
remaining chopped ginger for 3 minutes. Deglaze with remaining wine.
Reduce until almost dry Add fish stock and juice from lemon and Key
lime and simmer for 5 minutes; strain. Return to saucepan and add
heavy cream. Reduce by 1/3. Finish sauce with sugar and remaining
Dijon mustard; hold for service. Remove fish from marinade; broil or
grill on both sides until done. Ladle 2 ounces of sauce onto plate
and place 3 swordfish steaks on top. Garnish with julienne of fried
leeks.

Submitted By SHERREE JOHANSSON On 10-15-94

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