Shopping Cart

Grill Pan Swordfish with Lemon Buerre Blanc

Posted by Kira DeRito on

This recipe has a smancy-fancy sounding sauce that takes a little bit of effort, but don't be scared about the process - it comes together relatively easy (there is some whisking involved!) and it's a special treat spooned over a melty piece of swordfish.

~serves 2-4 adults for dinner, with leftovers

ingredients

  • 1 small shallot, finely minced (about 1/4 cup)
  • 1 cup white wine
  • 1 stick (1/2 cup) cold butter, cut into 12 cubes
  • 2 T minced fresh dill
  • 2 tsp fresh lemon juice
  • 2 tsp lemon zest 
  • salt, pepper
  • olive oil
  • 6-8oz swordfish steaks (about 1.25" thick) per adult serving

Preheat your oven to 350 degrees. In a small soup pot, pour in the wine and add the minced shallots. Cook over medium high heat until the wine is mostly gone (reduced to about 1 T) and the shallots are tender - this takes about 10 to 12 minutes at my house. Remove the pan from the heat and, one at a time, add a chunk of the cold butter and whisk until it's melted into the sauce. Repeat the process until all of your butter is incorporated into the sauce - the key to keeping the sauce emulsified is to use cold butter and whisk it in a little bit at a time.

Add the lemon zest, lemon juice, dill and a sprinkle of salt and pepper and give it all a stir. Set your sauce aside while you cook your fish!



Preheat your grill pan on high heat on a burner on the stove. Lightly salt and pepper your swordfish, and coat with olive oil. With a pair of tongs, place your swordfish on the grill pan and set your timer for two minutes. When time is up, flip the fish and set your timer for one and a half minutes more. When time is up again... put the grill pan in the oven for five minutes.

With the tongs, place the swordfish steaks in the center of a plate and spoon the Beurre Blanc over the top of the fish. Serve with rice, orzo pasta or a green salad and... enjoy!


Older Post Newer Post


0 comments


Leave a comment

Please note, comments must be approved before they are published