Pan-Roasted Swordfish With Chopped Tomatoes And Lemon Beurre Blanc Recipe

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

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Pan-Roasted Swordfish With Chopped Tomatoes And Lemon Beurre Blanc

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