Grilled Swordfish with Melted Cabbage
Ingredients
- 1 head napa cabbage, cut into pieces, 2 ounces reserved
- 8 ounces cold butter, cut into pieces
- 2 large shallots
- 1 bulb fresh lemongrass
- 4 ounces white wine
- 2 ounces white wine vinegar
- Olive oil
- 8 ounces of trimmed center cut swordfish, skin removed
- Salt and pepper
- 1 large leek, cleaned and julienned
- 1 teaspoon lemon juice
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