Author/Blogger Kim Davis is back with us today with another of her delicious recipes! She's brought along a savory dish this time!

From her book 

FRAMED AND FROSTED

Framed and Frosted, the third book in the Cupcake Catering Mystery series, finds cupcake caterer, Emory Martinez, working at a Laguna Beach society Fourth of July soiree, with her sister and their new employee, Sal. With a host who seems intent on accosting both catering employees and guests alike, things go from bad to worse when he accuses Sal of murdering his long-dead son.

As the crescendo of exploding fireworks overhead becomes the backdrop for cupcakes and champagne, a deadly murder occurs. Can Sal and Emory explain why the cupcake the host ate, after shoving a trayful of buttercream-frosted cupcakes onto Sal, resulted in his death? Or will the guests and detective alike believe that Sal is a murderer? Emory and her octogenarian employer, Tillie, whip into action to find out who framed Sal after he was frosted by the victim.

Includes recipes!

Swordfish with Picatta Sauce and Roasted Cherry Tomatoes

Ingredients

2 swordfish steaks, 1 inch thick

 

Lemon-Caper-Wine Sauce:

2 tablespoons unsalted butter, divided

1 clove minced fresh garlic

1/2 cup dry white wine, such as sauvignon blanc

1/2 cup plus 2 tablespoons low-sodium chicken broth, divided

2 tablespoons fresh lemon juice

1 tablespoon capers

2 teaspoons cornstarch

Salt and freshly ground white pepper to taste

 

Roasted Cherry Tomatoes:

1 pound cherry or grape tomatoes, sliced in half 

1 tablespoon olive oil

2 cloves garlic, finely minced

1/4 teaspoon kosher salt

Fresh basil for garnishing 

Instructions

 

Roasted Cherry Tomatoes:

Preheat the oven to 400 degrees (F).

Line a baking sheet with heavy-duty foil and toss the cherry (or grape) tomato halves with the olive oil and salt. Arrange in a single layer.

Roast for 10 minutes then stir in garlic. Roast for an additional 5-10 minutes, or until skins begin to shrivel. Remove from oven and keep warm.

Swordfish:

Increase the oven temperature to 425 degrees (F).

15 minutes before cooking, remove swordfish from the refrigerator and pat dry. Lightly season with salt on each side then allow to rest for up to 15 minutes. Because of food safety concerns, do not allow fish to remain at room temperature for long.

Heat an oven-safe nonstick skillet (large enough to hold both steaks) over medium-high heat on the stovetop. When skillet is hot, brush a light coating of vegetable oil over 1 side of each swordfish steak and place, oiled side down, in the skillet. Allow to cook, undisturbed, for 2 minutes. Check to see if swordfish is browning. If not, cook an additional minute.

Flip the swordfish steaks over and immediately place the oven-safe skillet in the oven. Bake for 10 minutes.

Remove from oven and allow the fish to rest in the skillet for 5 minutes. Serve with lemon-caper-wine sauce and roasted cherry tomatoes and garnished with fresh sprigs of basil.

Lemon-Caper-Wine Sauce:

While the swordfish bakes, prepare the sauce. In a small saucepan, melt 1 tablespoon butter and sauté the garlic over medium heat until fragrant. Do not allow to brown.

Add the wine and bring to a simmer until wine is reduced by half, about 2 minutes. Add 1/2 cup chicken broth, fresh lemon juice, and the capers. Heat just until sauce reaches a simmer.

In a small bowl, whisk the remaining 2 tablespoons chicken broth into 2 teaspoons cornstarch until smooth.

While stirring the caper sauce constantly, mix the cornstarch mixture in. Bring to a simmer and cook for 1-1/2 to 2 minutes, until sauce thickens.

Remove from heat and whisk the remaining tablespoon of cold butter into the sauce. Season to taste with salt and freshly ground white pepper.

Serve warm with the swordfish.

Kim's family is sure blessed. Can you imagine the meals and treats they get to eat every day? I'm jealous! Thanks Kim!

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