Halibut steaks make a fine substitute for the swordfish.
If using a broiler, cook the fish for 4 minutes on the first side and for 6 minutes after turning. If using a grill, reverse this.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I absolutely love this! The swordfish is so moist and delicious. The combination of red pepper, balsamic, garlic and butter is wonderful! I did cut the butter with some olive oil (to reduce the amount of butter and also to prevent it from burning) and it was still great!
Made this grilled with my own roasted frozen peppers. Served over my own canned young canellini beans with a New York Rose of Cabernet Franc, excellent all the way around.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?