Swordfish Moutarde – or Mustard

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Swordfish moutarde or with mustard.

I really enjoy cooking. Spending time in the  kitchen is something that I really look forward to it. Seeing Pete from Personal Gourmet Foods is even more of a treat. He always has something new for me to try. He knows how much we all enjoy fish so he convinced me to try swordfish. Now, I had swordfish in the past and I liked it, but not love it. Well… as of last night I am in love with swordfish.  The pieces that he gave me were all uniformly cut, but the flavor and tenderness: out of this world.

New fish, new recipe. We had a very limited time last night for an elaborate dinner and fifteen minutes is all it took from start to end to prepare dinner. Love it, but then this is why I started my journey with this blog.

I love moutarde or mustard and wanted to use it with the fillets in a form of a sauce.This sauce is a combination of sauces that I have made and really enjoyed. Simplicity is the key.

We served over a bed of lettuce, which I prepared the vinaigrette with lemon instead or vinegar.

TIP: Taste before seasoning the sauce with salt and pepper. Sometimes stock, even though it may be sodium free, still have plenty of salt. Never leave the oven unattended while broiling, a small splatter can catch in fire (voice of experience here).

Giangi's Kitchen Signature


Nutrition Facts
Swordfish Moutarde - or Mustard
Amount Per Serving
Calories 142 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 56mg 19%
Sodium 85mg 4%
Potassium 216mg 6%
Protein 9g 18%
Vitamin A 15.6%
Vitamin C 8.1%
Calcium 1.7%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Swordfish Moutarde - or Mustard

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 - 6 ounces -fillets all the same size, swordfish
  • 1 tablespoon unsalted butter
  • 1 generous tablespoon grain mustard
  • 1/4 cup fish stock or sodium free chicken stock
  • 1/4 cup heavy cream
  • 1/3 cup plus 1 tablespoon finely chopped fresh flat-leaf parsley


  1. Preheat the broiler.

  2. Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.

  3. While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil.

  4. Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed.

  5. Remove from the heat, add salt and pepper to taste.

  6. When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets.

  7. Garnish with the remaining chopped parsley.


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