Thursday, August 23, 2012

Pan-Seared Swordfish Steaks with Dijon Cream Sauce

  • 2 (6 oz.) swordfish steaks, about 1-inch thick
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 shallots, sliced thin
  • 1/4 cup half-and-half
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon drained capers, chopped
  • 1 tablespoon fresh parsley leaves, chopped
  • kosher salt and freshly ground black pepper to taste

  1. Pat the fish dry with paper towels. Season liberally with salt and pepper. 
  2. In a heavy skillet, heat butter and oil over medium-high heat until butter is melted.
  3. Sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. 
  4. Add swordfish and sauté until golden, about 3 minutes. 
  5. In a small bowl, whisk together the half-and-half, vinegar, and mustard until combined.
  6. Using a long flexible spatula, turn and sear the fish. 
  7. Add the balsamic Dijon cream mixture and the capers. 
  8. Simmer until the fish is cooked through, about another 3 minutes.
  9. Remove the fish from the skillet and set aside. 
  10. Stir parsley into sauce. Spoon sauce over fish to serve.

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