Swordfish With Brussels Sprouts

  

Courtesy of Chefs Josh Habinger and Erik Anderson

Swordfish With Brussels Sprouts

Total Time: 25 minutes Serves: 4
¼ pound country ham or slab bacon, cut into ½-inch cubes (I used low fat bacon which my husband says is an oxymoron)
2 tablespoons canola oil (I didn't use this.  The bacon provided enough oil)
1 pound baby Brussels sprouts, outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey (I used the honey)
1 tablespoon snipped chives
1 tablespoon chopped parsley
Salt and pepper, to taste
Lemon half, for seasoning
4 (6-ounce) swordfish steaks

1. Light a grill for cooking fish. Meanwhile, set a large, heavy pan over medium heat. Add ham and brown on all sides, about 5 minutes. Set ham aside.
2. Add 2 tablespoons oil to pan with ham drippings. Turn up heat to medium-high and add Brussels sprouts. Shake pan, arranging sprouts so cut sides face down. Cook, undisturbed,
until blackened, about 5 minutes. (I like my brussels sprouts al dente therefore I added a bit of chicken broth and covered to cook a little more)
3. Add butter and sorghum syrup to pan with sprouts. Stir until butter melts and sauce comes together and coats sprouts, about 1 minute. Take pan off heat and stir in reserved ham and herbs. Season with salt, pepper and a squeeze of lemon juice.
4. Season both sides of fish with a good amount of salt and pepper. Grill fish over medium heat to medium doneness, 3-4 minutes per side. Serve fish with sprouts and ham.