Swordfish With Horseradish Mustard Sauce

 

Recipe by Ann Nina Prizzi of Anna’s on the Lake – 1996, as featured in The Fiesta Seafood Cookbook by Pensacola Energy – available for purchase at PensacolaEnergy.com.

 

2 (10-ounce) swordfish steaks
1 cup horseradish
1 cup Dijon mustard
½ cut dry white wine
Juice of 2 lemons
1 teaspoon of crushed pepper
2 tablespoons capers

Arrange the steaks in a single layer in a shallow dish. Combine the horseradish, Dijon mustard, wine, lemon juice and pepper in a bowl and mix well. Pour the horseradish mixture over the steaks and turn to coat.

Marinate, covered in the refrigerator for 1 hour, turning occasionally. Grill the steaks on a gas grill until medium-rare. Top with the capers.

Serves 2