Swordfish Moutarde

1. 1

   Preheat the broiler.

2. 2

   Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.

3. 3

   While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil. Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed. Remove from the heat, add salt and pepper to taste.

4. 4

   When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets. Garnish with the remaining chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.