Recipe by Baby Kato
This is pan-fried swordfish with a stoneground mustard sauce. We usually bbq our swordfish. My dh prefers his fish plain with just salt and pepper so when I can get him to eat them a different way, its a happy day for me. This is a lovely alternative that even my picky dh will eat. Another treat from Umberto Menghi's Seafood Cookbook.
Top Review by breezermom
Quick to make and so delicious! That sauce would be wonderful on any fish or chicken. I'll be playing with combinations now that I've had the opportunity to taste it! I used amberjack filets that my son caught, and they were wonderful....thick like a swordfish steak and pretty much the same texture. Thanks so much for sharing.....oh....I garnished with cilantro instead of parsley...personal preference! Made for Photo Tag. Thanks for sharing!
- 4 swordfish fillets, fresh
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 lemon, juiced
- 3 tablespoons stone ground mustard
- 1⁄4 cup flour, all purpose
- 1⁄4 cup peanut oil
- 1⁄4 cup white wine, dry
- 1⁄4 cup chicken stock
- 2 tablespoons stone ground mustard
- 2 tablespoons whipping cream
- 1 tablespoon butter
- 1 tablespoon parsley, fresh, finely chopped
Directions See How It's Made
- Rinse the fish under cold running water and pat dry with papper towels.
- Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
- Fry the swordfish im oil for 6 - 7 minutes per side, do not overcook.
- Remove fish from the pan, set aside and keep warm.
- Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
- Next add the mustard, blend and simmer for 2 minutes.
- Add the cream and butter, blend and simmer for 1 minute.
- Spoon the sauce over the fish, sprinkle with parsley and serve immediately.