Hot Smoked Swordfish with White Clam Garlic Parsley Sauce
Ingredients
- 1 cup kosher salt
- 1 cup sugar
- 2 tablespoons black peppercorns
- One 4-inch-thick chunk swordfish loin, skin removed
- 2 to 3 tablespoons canola oil
- 2 dozen littleneck clams
- 2 tablespoons canola oil
- 3 cloves garlic, mashed to a paste with a little salt
- 1 small serrano chile, finely diced
- 1 cup white wine
- 1 tablespoon cold unsalted butter
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish
- Zest of 1 lemon
- Salt and freshly ground black pepper
Instructions
Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce serves 6 original recipe by Food Network.
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