Swordfish Moutarde
By: Giangi Townsend
Published: Thursday, October 4, 2012 - 5:49am

Ingredients




4 swordfish fillets, approximately all the same size and shape (1 inch thick)
1 tablespoon unsalted butter
1 generous tablespoon on coarse-grained mustard
¼ cup fish stock or low sodium chicken stock
¼ cup heavy cream
1/3 cup plus 1 tablespoon finely chopped parsley
Salt and pepper

Preparation

1 Preheat the broiler. 2 Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter.  Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes. 3 While the swordfish is cooking, in a small skillet add the mustard and the fish stock and   bring to a boil.  Add the heavy cream and  1/3 cup parsley ( I used less) and reduce until a thick sauce is formed. Remove from the heat, add salt and pepper to taste. 4 When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets. Garnish with the remaining chopped parsley.

About

I really enjoy cooking. Spending time in the  kitchen is something that I really look forward to it. Seeing Pete from Personal Gourmet Foods is even more of a treat. He always has something new for me to try. He knows how much we all enjoy fish so he convinced me to try swordfish. Now, I had swordfish in the past and I liked it, but not love it. Well… as of last night I am in love with swordfish.  The pieces that he gave me were all uniformly cut, but the flavor and tenderness: out of this world.
New fish, new recipe. We had a very limited time last night for an elaborate dinner and fifteen minutes is all it took from start to end to prepare dinner. Love it, but then this is why I started my journey with this blog. 
I love moutarde or mustard and wanted to use it with the fillets in a form of a sauce.This sauce is a combination of sauces that I have made and really enjoyed. Simplicity is the key. 
We served over a bed of lettuce, which I prepared the vinaigrette with lemon instead or vinegar.