Swordfish Moutarde - Giangi's Kitchen

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Swordfish Moutarde

Published on October 4, 2012 | Fish

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.

swordfish-with-moutarde-1.copy-JPG-8x6.JPG

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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