Pan Seared Swordfish with Roasted Vegetable Balls Recipe

Name: Pan Seared Swordfish with Roasted Vegetable Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR VEGETABLES; 4 large peeled russet potatos; 3 large zucchini; 12 tiny button mushrooms; 12 peeled pearl onions; 12 cherry tomatos; 3 minced garlic cloves; 1 tbsp butter; 1 tbsp olive oil; 1/2 tsp cajun seasoning; 1/2 tsp black pepper and salt to taste; 1 FOR FISH; 1 1/2 lb swordfish cut into 4 1-4 inche slices; 1 tbsp olive oil; 1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning; 1 FOR PAN SAUCE; 2 tbsp dry white wine; 1/4 cup chicken stock; 2 tbsp heavy cream; 1 tbsp fresh lemon juice; 1 tsp hot sauce such as franks brand; 1/2 tsp black pepper and salt to tasye; 2 tbsp cold butter, cut into piecex; 1 tbsp chopped parsley; 2 chopped green onions

Servings: persons

1 FOR VEGETABLES
4 large peeled russet potatos
3 large zucchini
12 tiny button mushrooms
12 peeled pearl onions
12 cherry tomatos
3 minced garlic cloves
1 tbsp butter
1 tbsp olive oil
1/2 tsp cajun seasoning
1/2 tsp black pepper and salt to taste
1 FOR FISH
1 1/2 lb swordfish cut into 4 1-4 inche slices
1 tbsp olive oil
1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning
1 FOR PAN SAUCE
2 tbsp dry white wine
1/4 cup chicken stock
2 tbsp heavy cream
1 tbsp fresh lemon juice
1 tsp hot sauce such as franks brand
1/2 tsp black pepper and salt to tasye
2 tbsp cold butter, cut into piecex
1 tbsp chopped parsley
2 chopped green onions

1
MAKE VEGETABLES
2
With a melon baller make balls out of zucchini and potatos
3
Preheat oven to 425
4
In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don't add tomatoes yet.
5
Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.
6
MAKE FISH AND PAN SAUCE
7
While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to hot oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate.
8
Into skillet add wine and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.
9
TO ASSEMBLE
10
Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce
11
This is really a meal in one but bread is also good with it!

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 1 FOR VEGETABLES, 4 large peeled russet potatos, 3 large zucchini, 12 tiny button mushrooms, and more.

Yes, Pan Seared Swordfish with Roasted Vegetable Balls 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 Seared Swordfish with Roasted Vegetable Balls

How did you like this recipe?

Frequently Asked Questions