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This was so good, Sconeman and I ate it standing at the kitchen counter after I snapped the picture.
This was so good, Sconeman and I ate it standing at the kitchen counter after I snapped the picture.—mrslarkin
tablespoons unsalted butter, softened, divided
1/2 to 1
tablespoons Dijon mustard (smooth, not grainy)
1-inch-thick swordfish steak (about 1 lb.)
fresh cracked black pepper
cup dry vermouth
cup finely chopped shallot
tablespoon olive oil
tablespoons coarsley chopped fresh tarragon
- Mash 4 tablespoons softened butter and mustard until smooth. Chill.
- Season fish on both sides with salt.
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Mustard
- This recipe was entered in the contest for Your Best Swordfish Recipe