Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc


4 1-inch thick swordfish fillets (about 6 oz each)
2 chopped ripe tomatoes
1 Bundle of watercress
1 T olive oil
For lemon beurre blanc:
1 to 2 shallots, chopped finely
½ cup white wine
2 tablespoons freshly squeezed lemon juice
¼ teaspon lemon zest
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste


Preheat oven to 400 degrees.
Heat oil in heavy oven-proof skillet (cast iron is great for this). Cook swordfish 3 minutes until browed on one side, turn over and place in oven for about 10 minutes longer.
While fish is in the oven, place watercress on plate.
Prepare lemon beurre blanc
Lemon Beurre Blanc:
Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.
Reduce heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add lemon zest. Season with salt and white pepper.
Place finished swordfish on bed of watercress, top with tomatoes and then drizzle beurre blanc over the dish. Serve with your favorite rice.


Each tender bite of this dish combines the flavors of the mild, yet meaty fish with tangy and sweet lemon beurre blanc and the textures of the watercress and tomatoes. It’s divine! It’s also very simple to make (recipe can be easily cut in half to serve 2).


Serves 4


Tuesday, June 12, 2012 - 10:41pm

Related Cooking Videos