Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc – Eat With Your Eyes


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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. While fish is in the oven, place watercress on plate.
  4. Prepare lemon beurre blanc


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