Swordfish & Quartet Mushroom Sauce

The freshest seafood is always a treat. Many people steer away from preparing seafood especially fish, fearing the pungent fishiness of the end product. The trick is to use the freshest ingredients coupled with just the right amount of heat (unless of course you're making sushi or sashimi). Fresh seafood should never be overly 'fishy' to the smell, but rather pertaining to an oceanic freshness. Whole fish should be firm to the touch, almost pure white on the belly side and have clear eyes. Cut pieces of fish should never be dry or coated with mucous. This very quick dish illustrates the delicate blending of flavours without being overpowering.



Serves: 4
Preparation and Cooking time: 1/2Hr

Ingredients:
750g (or 4 pieces) Swordfish Steaks
3 cloves crushed Garlic
50g Butter
100g sliced fresh Oyster Mushroom
100g seperated fresh Enoki Mushroom
100g sliced Shitake Mushroom
100g sliced Button Mushroom
1 cup Lightly Oaked Chardonnay
Olive Oil
Salt
Pepper

Method:
Season fish steaks with salt, pepper and olive oil to your preference.

Heat oil and butter over medium heat and saute Garlic.

Turn in Mushroom and stirfry for a few minutes or till softened.

Add wine and allow to simmer to reduce (about 5 mins). Set aside and keep warm.

Heat oil in saucepan over medium heat and grill steaks 2 minutes on each side (till golden on each side or to your preference - medium rare is perfect for this dish - do not overcook).

Set steaks on warmed plates and top with mushroom sauce.

Serve with rice and steamed green beans.

The perfect wine with this would be a Lightly Oaked Chardonnay or a Semillon Chardonnay.