Pan-Roasted Swordfish with Tarragon-Mustard Sauce

By • July 16, 2010 • 7 Comments

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Author Notes: This was so good, Sconeman and I ate it standing at the kitchen counter after I snapped the picture.mrslarkin

Serves 2

  • 5 tablespoons unsalted butter, softened, divided
  • 1/2 to 1 tablespoons Dijon mustard (smooth, not grainy)
  • one 1-inch-thick swordfish steak (about 1 lb.)
  • Sea salt
  • fresh cracked black pepper
  • 1/2 cup dry vermouth
  • 1/8 cup finely chopped shallot
  • 1/2 tablespoon olive oil
  • 2 tablespoons coarsley chopped fresh tarragon
  1. Mash 4 tablespoons softened butter and mustard until smooth. Chill.
  2. Season fish on both sides with salt.
  3. Preheat oven to 400 degrees F.
  4. In 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.
  5. Heat 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.
  6. Stir the chopped tarragon into the sauce. Spoon sauce over warm plate. Lay fish on top of sauce. Season with pepper. Serve with lemon wedges.
Jump to Comments (7)

Tags: satisfying

Comments (7) Questions (0)

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3 months ago Michelle Trombetta

Thank you for sharing this recipe with us. My husband declared it the best swordfish he has ever eaten (and he's eaten a lot!). The sauce also paired very well with the potato salad I served the dish with, enhancing the flavor tremendously. I would remind other cooks to avoid the temptation to over-tarragon as it will easily overpower the flavor of the fish if not careful.

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6 months ago lissie brooks

This was fantastic! Now my favorite way to serve swordfish! And I bet I can use this sauce for other things!

Mrs._larkin_370

6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm so glad! Thanks for letting me know. Maybe chicken next time??

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almost 2 years ago chop chop

Very good dish. Enjoyed it. Simple ingredients and easy to make.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, chop chop. So glad you enjoyed it.

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over 4 years ago ellenl

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.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, MSTC! I got my fish from New Wave Seafood in Stamford, CT, closer for me than WF.