How many servings does this recipe make?

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

What ingredients do I need for Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots ?

You need 1 ingredient. The key ingredients include: ["Parsnip Puree:", "1 lb parsnips", "2 T butter", "salt and pepper to taste", "Red Wine Braised Shallots:", "12 shallots, peeled", "1 cup red wine", "2 tsp honey", "salt to taste", "Swordfish au Poivre:", "4 6 oz swordfish steaks, cut into blocks 2"" thick by 3"" wide or so", "2 tsp black peppercorns, cracked coarsely", "salt to taste", "2 tsp canola oil"].

How do I store leftover Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots ?

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

Swordfish Au Poivre With Parsnip Puree And Red Wine

Name: Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["Parsnip Puree:", "1 lb parsnips", "2 T butter", "salt and pepper to taste", "Red Wine Braised Shallots:", "12 shallots, peeled", "1 cup red wine", "2 tsp honey", "salt to taste", "Swordfish au Po…

Try this homemade Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots recipe the whole family will love. Made with parsnips, T, salt an…

This Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

["Parsnip Puree:", "1 lb parsnips", "2 T butter", "salt and pepper to taste", "Red Wine Braised Shallots:", "12 shallots, peeled", "1 cup red wine", "2 tsp honey", "salt to taste", "Swordfish au Poivre:", "4 6 oz swordfish steaks, cut into blocks 2"" thick by 3"" wide or so", "2 tsp black peppercorns, cracked coarsely", "salt to taste", "2 tsp canola oil"]

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Servings
4 servings
Category
Seafood

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Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots

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