Grilled Swordfish with Sautéed Butternut Squash

Name: Grilled Swordfish with Sautéed Butternut Squash
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 cup chicken stock, preferably homemade or canned low-sodium broth; 2 teaspoons sugar; 2 tablespoons unsalted butter; 2 garlic cloves, chopped; ¼ cup Tamarind Ketchup; ½ small butternut squash, peeled, seeded, and cut into ½-inch cubes; Chopped fresh cilantro leaves, optional; 1 fresh red Thai chile, seeded and julienned, optional; Salt and freshly ground black pepper; ⅓ cup honey; 2 teaspoons kecap manis (sweet soy sauce); Four 6-ounce swordfish steaks; 1 celery stalk, finely chopped and parboiled; 2 teaspoons thick soy sauce; 2 tablespoons nam pla (Thai fish sauce), plus more to taste; 1 tablespoon chili sauce in soybean oil; 2 teaspoons cracked black peppercorns Salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The combination of swordfish and butternut squash makes this dish a hearty winter meal and the sweet soy sauce-based sauce adds a beautiful and rich glaze to the fish. The subtle sweetness is offset by the heat of the chili sauce and black pepper.

Ingredients

¼ cup Tamarind Ketchup
⅓ cup honey
2

Asia
Main course
Winter

Method

In a small bowl, mix the first 6 ingredients together and reserve.
Melt the butter in a large skillet over medium heat and add the squash and garlic; cook until the squash begins to brown, about 10 minutes, then add the sugar and stir. Add the chicken stock, sprinkle with pepper, and cook until the squash is very soft, but still in cubes. Season to taste with s