How to Make Grilled Swordfish at Bern's Steakhouse - Chef Hab

Start with a piece of swordfish, ideally local.

Use a grill pan to cook the swordfish if you can't grill it outside.

Add olive oil to the pan and then the Spanish onion.

Cook the onion without adding grease until it starts to caramelize.

If the pan starts burning, add a touch of water to deglaze it and continue cooking the onion until soft.

Add a little butter, olive oil, garlic, and thyme to the pan.

Caramelize one side of the swordfish without flipping it.

Once caramelized, flip the swordfish to cook the other side.

Add white wine and champagne vinegar to the pan along with shallot and peppercorn, and reduce until almost dry.

Prepare the French beans by adding garlic and the caramelized onion to the pan.

Add a little white wine to the French beans.

Finish the sauce by adding butter a little at a time, using real butter for better reduction.

Incorporate caper and anchovy into the beurre blanc sauce and whisk lightly.

Plate the grilled swordfish and serve with Lyonnaise potatoes.

Equipment Needed

Spice Level:

Dietary