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Serves 4 people

Ingredients

4 x 250g swordfish steaks, thick
Stuffing 
2 slices bacon chopped fine
1 teaspoon butter
2 stalks celery, diced
2 mushrooms, diced
1 onion, diced 
250g blue swimmer crab meat, cooked 

Fresh thyme parsley chopped 
salt – pepper to taste

Saute bacon in butter till golden brown, add celery, onions and mushrooms.
Remove from the heat and mix in crab meat
Cut a pocket in swordfish steak and stuff with the mixture.  Grill until steaks flake easily.  Serve with caper butter.

Caper Butter

3 tablespoons of butter
2 tablespoons chopped capers
1 tablespoon chopped shallots
2 tablespoons lemon juice
fresh dill
1 teaspoon dijon mustard

Soften butter at room temperature, mix with other ingredients until smooth.
When swordfish is cooked, place 2 tablespoons of caper butter on top of each.

Sent to us by Michael of the Red Herring Seafood Cafes:
Hawkesbury River Marina, Brooklyn NSW
Open for Breakfast, Lunch & Late Lunch - 7 days BYO
Phone : 02 9985 7102

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