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Swordfish Moutarde
Giangi Townsend
5 minutes
4 servings
BeginnerI 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.
Total Steps
4
Ingredients
7
Tools Needed
5
Related Article
http://www.giangikitchen.wordpress.comIngredients
- 4 fillets swordfish
- 1 tablespoon unsalted butter
- 1 tablespoon coarse-grained mustard
- 1/4 cup fish stock or low sodium chicken stock(optional)
- 1/4 cup heavy cream
- 1/3 cup plus 1 tablespoon finely chopped parsley
- salt and pepper(optional)
Instructions
1
Step 1
Preheat the broiler.
2
Step 2
5 to 6 minutes
Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown.
3
Step 3
While the swordfish is cooking, in a small skillet combine the mustard and fish stock and bring to a boil. Add the heavy cream and 1/3 cup parsley and reduce until a thick sauce is formed. Remove from the heat and season with salt and pepper to taste.
4
Step 4
Arrange the cooked fillets on a dinner plate and spoon the sauce over them. Garnish with the remaining chopped parsley.
Tools & Equipment
broiler
cookie sheet
aluminum foil
small skillet
dinner plate