swordfish with brussels spouts

prep time:  tbd
cook time:  tbd
servings:  4

1/4 pound country ham or slab bacon - cut into 1/2-inch cubes
2 tablespoon canola oil
1 pound baby brussels sprouts - outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey
1 tablespoon snipped chives
1 tablespoon chopped parsley
lemon half for seasoning
4 swordfish steaks

1.  light a grill for cooking fish.  meanwhile, set a large, heavy pan over medium heat.  add ham and brown on all sides, about 5 minutes.  set ham aside.

2.  add 2 tablespoons oil to pan with ham drippings.  turn up heat to medium-high and add brussels sprouts.  shake pan, arranging sprouts so cut sides face down.  cook, undisturbed, until blackened, about 5 minutes.

3.  add butter and sorghum syrup to pan with ssprouts.  stir until butter melts and sauce comes together and coats sprouts, about 1 minute.  take pan off heat and stir in reserved ham and herbs.  season with slat, pepper and squeeze of lemon juice.

4.  season both sides of sish with a good amount of salt and pepper.  grill fish over medium heat to medium doneness, 3 - 4 minutes per side.  serve fish with sprouts and ham.

- wall street journal, october 2012

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