Grilled Swordfish on Beef-Potato Hash

on a Vermouth-Beurre Blanc Sauce, topped with Crisp Sweet Potato Hay

Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 1 person
Calories 150 kcal
Author Chef Ulrich


  • 180 grams swordfish centercut
  • 1 tsp grapeseed oil for basting
  • salt & pepper to taste
  • 3/4 cup beef & potato hash recipe below
  • 2 tbsp crisp sweet potato hay

Vermouth Beurre Blanc Sauce

  • 1 piece shallot large piece, coarsley chopped
  • 1 cup dry vermouth
  • 1/2 cup chardonnay wine
  • 1 1/2 cups heavy cream
  • 3 tbsp unsalted butter at room temperature
  • to taste cayenne pepper
  • to taste white pepper
  • to taste salt


For the Fish and Sauce

  1. Baste the Swordfish with the Grapeseed oil and season with salt & pepper. Set aside. In the meantime place shallots, white wine & vermouth in a small  1 qt. capacity non reactive pot and simmer until half way down reduced. Then add the heavy cream and simmer for another 10 minutes until the sauce starts to thicken a bit. Insert a stick blender or pour the sauce into a blender and puree the sauce until smooth (be careful not to burn yourself).

    Return the sauce back into the clean pot and bring to a simmer, turn the off the heat,  and  add the room temparture butter , piece by piece mixing it with a small whisk. Season to taste. Keep warm.

For the Beef Hash

  1. I used left over small diced Corned Beef or Pastrami meat, small diced potatoes, garlic, white onion, parsely, scallion and cherry tomatoes sauteed all together in a large skillet. you can prepare this ahead of time.

Serving Instructions

  1. On a hot drill (or in hot sauté pan if you prefer) grill or saute the fish until brown, place it in a hot oven until cooked ( don't overcook it, Swordfish cooks really fast!

    Place approx. 3 tablsp of sauce on a plate, topped it with the beef hash, pleace the grilled fish on top of it, garnish with the crisp hay.


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