Pan Seared Swordfish with Roasted Vegetable Balls

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.

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!