Seared King Fish And Mustard Cream And Caper 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.

SEARED KING FISH AND MUSTARD CREAM AND CAPER SAUCE

Seared King Fish and Mustard Cream and Caper Sauce image

King Fish is a popular NZ game fish. Mostly cooked as steaks. I made this sauce up, as sometimes King Fish can be dry if not fresh enough. The sauce is also great with Tuna or Steak.

Provided by Fleur Winger

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 good sized king fish steaks
4 cloves garlic
2 teaspoons lemon pepper
1 small lime
1 teaspoon chicken stock powder
300 ml fresh cream
3 cloves garlic
1 teaspoon chicken stock powder
1 medium red onion, diced finely
1 heaped teaspoon lemon pepper
2 teaspoons whole grain mustard
1 heaping tablespoon capers
little olive oil (for frying)

Steps:

To prepare Sauce.
Crush garlic and mix with chicken stock and lemon pepper.
Fry onion, garlic, chicken stock and lemon pepper untill onion is clear and spices are fragrant.
Pour in cream and simmer untill reduced and thick.
Add capers and mustard and stir in lightly.
To prepare King Fish Steaks.
Crush garlic.
Mix with lemon pepper, chicken stock and lime juice.
Pat steaks dry with a paper towel.
Rub garlic mixture into steaks and then sear on a hot grill or barbeque for 5 mins each side (Less if steak is less than 2cm thick).
Lay out on a platter and pour creamy mustard sauce over the top.
Serve hot with a side salad or vegetables.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS

Easy Pan-Seared Cod with Lemon, Olives and Capers image

A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!

Provided by Marilena Leavitt

Categories Seafood Main

Time 14m

Yield 2

Number Of Ingredients 8

Ingredients

2 pieces of cod, ¾"- 1" thick, (about 6 oz. each)
--- sea salt and freshly ground pepper
2-3 TBSP. olive oil (or, neutral oil)
½ medium lemon (zested and sliced)
1 garlic clove, finely minced
6 olives, black and green, chopped
1 TBSP. small capers, rinsed and dried
2 TBSP. tender celery leaves (or parsley)

Steps:

Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
In a small bowl, combine the garlic, olives, and capers.
Zest the lemon and cut it into thin slices
Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.

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