Set duxelles aside	Strain butter through cheesecloth

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Stuffed Swordfish

Source: St. Louis Post-Dispatch, August 23, 1987

Yield: 4 servings

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Ingredients

For duxelles:

• 6 medium mushrooms, finely chopped

• 2 large garlic cloves, finely chopped

• 3 large shallots, finely chopped

• 2 tsp finely chopped fresh parsley

• 8 medium escargots, finely chopped

• 2 tsp finely chopped capers

For seasoned bread crumbs:

• 1 Tbsp butter

• 1 cup fresh bread crumbs

• 1 Tbsp freshly grated Parmesan cheese

• Pinch ground oregano

• Salt and freshly ground pepper, to taste

For butter sauce:

• 1 cup clarified butter (see note)

• 8 escargots, whole

• 4 medium mushrooms, sliced

• 1 clove garlic, chopped

• Juice of 1 lemon

• Salt and freshly ground pepper, to taste

For fish:

• 4 thick swordfish steaks (about 8 oz each)

• 1/2 cup (1 stick) butter

• Finely chopped garlic, to taste

• Salt and freshly ground pepper, to taste

• Fresh parsley and lemon wedges, for garnish

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Preparation

For duxelles: Finely chop all ingredients. Combine mushrooms, garlic, shallots, parsley, escargots and capers in small bowl. Set aside.

To make seasoned bread crumbs: Melt butter in sauté pan. Add bread crumbs. Brown, stirring frequently. Remove from heat; stir in cheese, oregano, salt and pepper. Set aside.

To prepare butter sauce: Warm clarified butter over medium heat. Add whole escargots, sliced mushrooms, chopped garlic, lemon juice, salt and pepper. Sauté 5 minutes, or until mushrooms are tender. Set aside and keep warm. (You can prepare this while the fish is cooking.)

To prepare fish: Cut a pocket in each swordfish steak by slicing against the grain in the center along one side. Melt butter; add garlic, salt and pepper to taste.

Stuff swordfish steaks with duxelles. To seal opening, insert 4 toothpicks in each steak; wrap baker's twine around the toothpicks, as if lacing a shoe, and pull the flesh closed. Place steaks on broiler pan and brush with garlic-seasoned butter.

Bake in 350-degree oven about 10 minutes, then put under broiler and broil a few minutes on each side, checking frequently until cooked to desired doneness and browned. Don't overcook.

Remove toothpicks and twine. Place each swordfish steak on a bed of seasoned bread crumbs. Top with butter sauce. Garnish with fresh parsley and lemon wedges.

Note: To clarify butter, put butter in a large glass measuring cup in a 225-degree oven and let it melt until the milky substance settles out. You can strain the clear liquid at the top through a cheesecloth into a container or put the melted butter in the refrigerator to harden, scraping off the milky residue. For 1 cup clarified butter, you should melt about 1 1/4 cups.