Best 2 Pan Seared Swordfish Steaks With Shallot Caper And Balsamic Sauce Recipes
Pan-seared swordfish steaks are a delicious, elegant, and easy-to-prepare main course. The delicate flavor of the fish is perfectly complemented by the tangy shallot caper sauce. This dish is perfect for a special occasion or a weeknight meal. Swordfish is a firm, meaty fish that holds up well to grilling, baking, or pan-searing. It has a mild flavor that pairs well with a variety of sauces. For this recipe, we'll pan-sear the swordfish steaks until they are golden brown and cooked through. Then, we'll make a shallot caper sauce with white wine, vinegar, and butter.
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PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.
PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
Tips:
- Choose fresh swordfish steaks: Look for steaks that are firm and have a slightly pink color. Avoid steaks that are slimy or have a strong odor.
- Season the swordfish steaks well: Use a simple combination of salt, pepper, and garlic powder to season the steaks before cooking. You can also add other herbs and spices, such as thyme, rosemary, or paprika, to taste.
- Sear the swordfish steaks in a hot pan: Sear the steaks for 2-3 minutes per side, or until they are golden brown and cooked through. Be careful not to overcook the steaks, as they can become dry and tough.
- Make the shallot caper and balsamic sauce: While the swordfish steaks are cooking, make the sauce by sautéing shallots and capers in butter. Then, add balsamic vinegar, chicken broth, and honey to the pan and bring to a simmer. Simmer the sauce for 5-7 minutes, or until it has thickened.
- Serve the swordfish steaks with the shallot caper and balsamic sauce: Spoon the sauce over the swordfish steaks and serve immediately. You can garnish the dish with fresh herbs, such as parsley or chives.
Conclusion:
Pan-seared swordfish steaks with shallot caper and balsamic sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The swordfish steaks are cooked to perfection and the sauce is flavorful and tangy. This dish is sure to please everyone at the table.
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