Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

By Erika on July 7th, 2012 / / 4 Comments

 


Each tender bite of this dish combines the flavors of the mild, yet meaty fish with tangy and sweet lemon beurre blanc and the textures of the watercress and tomatoes. It’s divine! It’s also very simple to make (recipe can be easily cut in half to serve 2).

Yield: Serves 4

Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

Ingredients

  • 4 1-inch thick swordfish fillets (about 6 oz each)
  • 2 chopped ripe tomatoes
  • 1 Bundle of watercress
  • 1 T olive oil

For lemon beurre blanc:

  • 1 to 2 shallots, chopped finely
  • ½ cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspon lemon zest
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste

Instructions

  1. 4 1-inch thick swordfish fillets (about 6 oz each)
  2. 2 chopped ripe tomatoes
  3. 1 Bundle of watercress
  4. 1 T olive oil
  5. For lemon beurre blanc:
  6. 1 to 2 shallots, chopped finely
  7. ½ cup white wine
  8. 2 tablespoons freshly squeezed lemon juice
  9. ¼ teaspon lemon zest
  10. 12 tablespoons cold unsalted butter, cubed
  11. Salt and white pepper, to taste

show comments 4 responses

  • Kimberly says:

    Incredible. This was so good, we made it tonight! Thank you for the recipe!

  • Rosanna says:

    This was simply incredible, even my kids ate it, and they do not like fish! The fish was tender and I loved the beurre band sauce with watercress and tomatoes!!! Thank you for the recipe!

  • I made a post last week using salmon with a lemon beurre blanc sauce on top of Basil Rissotto…The Beurre blanc was sooo good on it! Love the site, can’t wait to see what else you come up with. “Liked” you on facebook as well 🙂

  • Jordy says:

    Makes my mouth water.

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