Swordfish On Puff Pastry With Tarragon Petite Peas Recipe

Name: Swordfish On Puff Pastry With Tarragon Petite Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tarragon Petite Peas; 1 tablespoon sherry vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey; sea salt and freshly cracked black pepper; 8 ounces frozen petite peas, cooked according to package directions; 1 small bunch fresh tarragon, chopped; 1 tablespoon capers; Kalamata Olive Tapenade; 1/2 clove garlic, coarsely chopped; 1 anchovy; 1 tablespoon pine nuts; 1 teaspoon extra-virgin olive oil plus more if needed; sea salt and freshly cracked black pepper to taste; 1/4 cup pitted kalamata olives, drained; frozen puff pastry, thawed (make sure it's puff pastry and not phyllo dough-they are not the same!); 2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions; sea salt and freshly cracked black pepper to taste; 1 cup white wine; 1 lemon, thinly sliced

Servings: persons

Tarragon Petite Peas
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
sea salt and freshly cracked black pepper
8 ounces frozen petite peas, cooked according to package directions
1 small bunch fresh tarragon, chopped
1 tablespoon capers
Kalamata Olive Tapenade
1/2 clove garlic, coarsely chopped
1 anchovy
1 tablespoon pine nuts
1 teaspoon extra-virgin olive oil plus more if needed
sea salt and freshly cracked black pepper to taste
1/4 cup pitted kalamata olives, drained
frozen puff pastry, thawed (make sure it's puff pastry and not phyllo dough-they are not the same!)
2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions
sea salt and freshly cracked black pepper to taste
1 cup white wine
1 lemon, thinly sliced

1
For Tarragon Petite Peas: In a bowl, whisk together vinegar, olive oil, Dijon, honey, salt and pepper. Add petite peas, tarragon, and capers and toss. Let marinate.
2
For Kalamata Olive Tapenade: Combine garlic, anchovy, pine nuts, olive oil, salt and pepper in a food processor and puree until smooth. Add olives and process to small bits but not smooth.
3
Preheat oven to 400 degrees F. Cut four rectangles larger than swordfish steak from a roll of puff pastry. Make an indentation just inside the edges of the rectangle to make a frame for the swordfish. Bake the puff pastry according to package directions.
4
Place swordfish steaks in large shallow baking dish and season with salt and pepper. Pour white wine over and around the fish. Top each fish with a couple lemon slices. Cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes at 400 F degrees.
5
Remove the baking pan from oven and transfer fish to platter with slotted spoon leaving liquid in baking dish.
6
To serve spread the 1 tablespoon of olive tapenade on each pastry, place the swordfish on top and spoon tarragon petite peas over it.

297

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 21 ingredients. The key ingredients include: Tarragon Petite Peas, 1 tablespoon sherry vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, and more.

Yes, Swordfish On Puff Pastry With Tarragon Petite Peas falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Swordfish On Puff Pastry With Tarragon Petite Peas

How did you like this recipe?

Frequently Asked Questions