Grilled Swordfish with Pineapple Vanilla Butter Sauce

by Kent Rathbun of Abascus Restaurant

8 servings

For the Swordfish

• 8 pieces swordfish steaks, 7 ounce each and 1 inch thick
• 2 ounces canola oil
• 2 tablespoons kosher salt

1. Rub swordfish filets with olive oil and season with kosher salt.
2. Grill filets over a wood fire until done.
3. Swordfish should be done but be careful not to overcook and dry out.
4. Serve swordfish with pineapple - vanilla butter sauce and black rice (see recipe).

For the Pineapple Chips

• 16 slices pineapple, peeled and sliced paper thin.

1. Place pineapple slices on a silicone baking sheet and bake/dry in a 200 degree oven for 40 to 45 minutes until crisp.
2. Use chips as a garnish for the swordfish.

For the Sauce

• 1 tablespoon garlic, peeled & chopped
• 1 tablespoon shallot, peeled & chopped
• 1 each vanilla bean, split
• 2 cups pineapple juice, fresh
• 1 cup heavy cream
• 1 lb. butter, cubed
• 2 teaspoons kosher salt
• 1 cup pineapple, diced

1. In a medium sauce pot add canola oil and sauté shallots and garlic until translucent.
2. Deglaze with pineapple juice, add vanilla bean and reduce by half.
3. Add heavy cream, continue cooking and reduce by half
4. Slowly whisk in butter a little at a time, making sure that each cube is incorporated before adding the next.
5. Season with salt, Pass through fine chinois.
6. Add diced pineapple and serve.