by mrslarkin
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mrslarkin's Notes:
4 tablespoons unsalted butter, softened Ask a question about this ingredient
1/2 to 1 tablespoon Dijon mustard (smooth, not grainy) Ask a question about this ingredient
one 1-inch-thick swordfish steak (about 1 lb.) Ask a question about this ingredient
Sea salt Ask a question about this ingredient
fresh cracked black pepper Ask a question about this ingredient
1/2 cup dry vermouth Ask a question about this ingredient
1/8 cup finely chopped shallot Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1/2 tablespoon olive oil Ask a question about this ingredient
2 tablespoons coarsley chopped fresh tarragon Ask a question about this ingredient
Mash softened butter and mustard until smooth. Chill.
Ask a question about this stepSeason fish on both sides with salt and pepper.
Ask a question about this stepPreheat oven to 400 degrees F.
Ask a question about this stepIn a small saucepan, combine vermouth and shallot. Over high heat, bring to a boil and reduce to about 1/4 cup, about 5 minutes. Turn the heat down to very low and add the mustard butter, a tablespoon at a time, whisking after each addition until butter is incorporated. Keep sauce warm.
Ask a question about this stepHeat an oven-proof pan to medium-high. Add 1 tablespoon butter and olive oil. Place fish in pan and cook until nicely browned on the bottom, about 1 1/2 to 2 minutes. Carefully flip fish and place pan in the oven. Roast the fish for about 10 minutes, or until done.
Ask a question about this stepStir the chopped tarragon into the sauce. Spoon sauce over warm plate. Lay fish on top of sauce. Serve with lemon wedges. Enjoy!
Ask a question about this stepThanks so much, MSTC! I got my fish from New Wave Seafood in Stamford, CT, closer for me than WF.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Hi,
Whole Foods has harpoon-caught swordfish which, they explained, is sweeter than swordfish caught other ways. And it is! The combination of your sauce and method with this fish is unbelievably delicious, even in this heat. Thank you so much. I encourage anyone who likes swordfish to try harpoon-caught.