Swordfish With Horseradish Mustard Sauce

Swordfish With Horseradish Mustard Sauce


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