Swordfish Moutarde

  • 10.04.12
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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).

Bon Appetit!
Giangi
Tonight’s October 3, 2012 dinner:
Swordfish Moutarde
Green salad with lemon vinaigrette.

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SWORDFISH MOUTARDE

 

4 swordfish fillets, approximately all the same size and shape (1 inch thick)

1 tablespoon unsalted butter

1 generous tablespoon on coarse-grained mustard

¼ cup fish stock or low sodium chicken stock

¼ cup heavy cream

1/3 cup plus 1 tablespoon finely chopped parsley

Salt and pepper

 

Preheat the broiler.

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.

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

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

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

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

Garnish with the remaining chopped parsley.

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Comments (2) Post a Reply

  1. albertocook says:

    I don’t have a good feeling with fish but this recipe is delicious…
    I think it I try real soon.
    thank you for your recipe.

    1. Thank you. very easy to prepare. Love to have your feed back after you try it.
      Thank you for reading my blog, have a great week end. Giangi

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