Mustard

Pan-Roasted Swordfish with Tarragon-Mustard Sauce

by:
July 16, 2010
0 Ratings
Author Notes

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

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • chevy
    chevy
  • Michelle Trombetta
    Michelle Trombetta
  • lissie brooks
    lissie brooks
  • mrslarkin
    mrslarkin

9 Reviews

Steve A. February 21, 2021
YUM! This is delicious. Easy to do, I seared the fish while the sauce was finishing. Make sure there's a bit of the sauce to drizzle on top. Use a full tbsp of the mustard and be generous with FRESH tarragon. We will serve this to guests when the opportunity arises.
 
chevy March 16, 2018
this was so delightful to make and the results were wonderful!
I'll be keeping this one in my rotation for when fresh swordfish goes on sale!
thanks so much for sharing this.
 
Michelle T. September 1, 2014
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.
 
lissie B. May 26, 2014
This was fantastic! Now my favorite way to serve swordfish! And I bet I can use this sauce for other things!
 
Author Comment
mrslarkin May 26, 2014
I'm so glad! Thanks for letting me know. Maybe chicken next time??
 
chop C. January 12, 2013
Very good dish. Enjoyed it. Simple ingredients and easy to make.
 
Author Comment
mrslarkin January 22, 2013
Thank you, chop chop. So glad you enjoyed it.
 
ellenl July 17, 2010
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.
 
Author Comment
mrslarkin July 17, 2010
Thanks so much, MSTC! I got my fish from New Wave Seafood in Stamford, CT, closer for me than WF.