Pan-Roasted Swordfish With Tarragon-Mustard Sauce

1. 1

   Mash 4 tablespoons softened butter and mustard until smooth. Chill.

2. 2

   Season fish on both sides with salt.

3. 3

   Preheat oven to 400 degrees F.

4. 4

   In a small saucepan, combine vermouth and shallot. Over high heat, bring to a boil and reduce to about 1/4 cup, about 5 minutes. Turn the heat down to very low and add the mustard butter, a tablespoon at a time, whisking after each addition until butter is incorporated. Keep sauce warm.

5. 5

   Heat an oven-proof pan to medium-high. Add 1 tablespoon butter and olive oil. Place fish in pan and cook until nicely browned on the bottom, about 1 1/2 to 2 minutes. Carefully flip fish and place pan in the oven. Roast the fish for about 10 minutes, or until done.

6. 6

   Stir the chopped tarragon into the sauce. Spoon sauce over warm plate. Lay fish on top of sauce. Season with pepper. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.