Pan Seared Swordfish Steaks With Shallot Caper And Balsamic Sauce Recipes

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 9

Ingredients

4 (6-ounce) swordfish steaks, about 0.75-inch thick
salt and black pepper to taste
1 tablespoon vegetable oil
1 shallot, minced
12-ounces cherry tomatoes, halved
1/2 cup crème fraîche
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
1 tablespoon fresh tarragon, chopped

Steps:

Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE

Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce image

Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

two 1-inch-thick swordfish steaks, each about 6 ounces
1 tablespoon unsalted butter
1/2 tablespoon olive oil
3 shallots, sliced thin
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon drained capers, chopped
1 tablespoon water
1 tablespoon chopped fresh parsley leaves (wash and dry before chopping)

Steps:

Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.

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