Ingredients: 4 1-inch thick swordfish fillets (about 6 oz each),2 chopped ripe tomatoes,1 Bundle of watercress,1 T olive oil,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:
- Preheat oven to 400 degrees.
- Heat oil in heavy oven-proof skillet (cast iron is great for this). Cook swordfish 3 minutes until browed on one side, turn over and place in oven for about 10 minutes longer.
- While fish is in the oven, place watercress on plate.
- Prepare lemon beurre blanc
