Ingredients

1/3 cup water

2 tablespoons unsalted butter

1 teaspoon sugar

3/4 teaspoon salt

3 medium Belgian endives (1 pound total), each cut lengthwise into 6 wedges

4 (3/4-inch-thick) swordfish steaks (6 to 8 ounces each)

1/4 teaspoon black pepper

1 1/2 tablespoons olive oil

• Accompaniment: lemon wedges

Description

To Offset Its Bitterness, The Endive Is Caramelized With Sugar In This Recipe.

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