Pan-Roasted Swordfish With Chopped Tomatoes And Lem

Name: Pan-Roasted Swordfish With Chopped Tomatoes And Lemon Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish fillets 1-inch thick, about 6 oz each; 2 tomatoes chopped ripe; 1 watercress Bundle of; 1 tablespoon olive oil; 2 shallots chopped finely; 1/2 cup white wine; 2 tablespoons lemon juice freshly squeezed; 1/4 lemon zest teaspon; ½ tablespoons unsalted butter cold, cubed; salt; white pepper

Servings: persons

1
Preheat oven to 400 degrees.
2
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.
3
While fish is in the oven, place watercress on plate.
4
Prepare lemon beurre blanc
5
Lemon Beurre Blanc:
6
Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.
7
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.
8
Place finished swordfish on bed of watercress, top with tomatoes and then drizzle beurre blanc over the dish. Serve with your favorite rice.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 swordfish fillets 1-inch thick, about 6 oz each, 2 tomatoes chopped ripe, 1 watercress Bundle of, 1 tablespoon olive oil, and more.

Yes, Pan-Roasted Swordfish With Chopped Tomatoes And Lemon Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Swordfish With Chopped Tomatoes And Lemon Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions