Grilled swordfish with Dijon mustard sauce is a quick weeknight dinner surprise, rich in flavor.
This very light sauce over your swordfish is just the perfect last-minute dinner for your family, as well as for a last-minute get-together.
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Swordfish steak: ensure that every steak is the same size, making it easier to cook all at the same time.
Unsalted butter
Dijon grain mustard has an amazing flavor and adds great flavor to the swordfish.
Sodium-free fish stock warms and infuses the mustard.
Heavy cream helps create that amazing sauce you will love.
Italian flat-leaf parsley is the perfect pairing for any fish, as well as sauces.
Salt and black pepper are all the seasoning you will need.
Step-by-step instructions on how to make these delicious grilled swordfish and Dijon mustard sauce
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Preheat the broiler.
- Place the swordfish steaks on a cookie sheet lined with aluminum foil.
- Butter the swordfish steaks with one tablespoon of butter.
- Broil 6 inches from the heat source until the steaks start to turn golden brown, about 5 to 6 minutes.
- Meanwhile, in a small skillet, add the grain mustard and the fish stock and bring to a boil.
- Add the heavy cream and 1/3 of the parsley, and reduce until a thick sauce is formed.
- Remove the sauce from the heat and season with salt and pepper to taste.
- When the swordfish steaks are done, arrange them on a dinner plate and spoon the sauce over them.
- Sprinkle the remaining chopped parsley over it.
Giangi’s Pro Tips
- Taste the sauce before seasoning it with salt and pepper. Sometimes stock, even if it’s sodium-free, still has plenty of salt.
- Never leave the oven unattended while broiling; a small splatter can catch on fire (voice of experience here).
What dishes can you enjoy with these grilled swordfish steaks?
Aside from a light vinaigrette salad, garlic butter potatoes with parsley or buttermilk mashed potatoes are the perfect pairing.
My all-time favorite is butter rice.
Variations and Substitutions
Fish stock is hard to find at times; please do use chicken or vegetable stock or broth.
Storing and Reheating
Store: Once your swordfish is completely cooled, place it in an airtight container and refrigerate for no longer than two days.
Reheat: Bring back to room temperature and warm up over medium heat.
If you enjoy this recipe, you may want to try my other recipes.
Grilled Swordfish, and Dijon Mustard Sauce
Ingredients
- 4 swordfish, 6 ounces each and all the same size
- 1 tablespoon unsalted butter
- 1 tablespoon grain mustard
- ¼ cup sodium free fish stock
- ½ cup heavy cream
- ⅓ cup flat-leaf parsley, plus 1 tablespoon finely chopped
- salt, to taste
- black pepper, to taste
Instructions
- 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.
Notes
- Taste before seasoning the sauce with salt and pepper. Sometimes stock, even if it’s sodium-free, still has plenty of salt.
- Never leave the oven unattended while broiling; a small splatter can catch on fire (voice of experience here).
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
