Pan-Roasted Swordfish with Tarragon-Mustard Sauce

Photo: CherylTaylor

This was posted on Food52 and was totally delicious! Very quick, and worthy of a special occasion, but easy enough to make anyday.

Yield: 2 servings
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  • 4 tablespoon(s) butter slightly softenend
  • 1 tablespoon(s) dijon mustard smooth style
  • 1 - 2 pound(s) swondfish 1 inch thick
  • 1/2 cup(s) vermouth
  • 1/8 cup(s) shallot very finely chopped
  • 1 tablespoon(s) butter
  • 1 olive oil
  • 2 fresh tarragon may sub dried


  1. 1. Mash softened butter and mustard until smooth. Chill.
  2. 2. Season fish on both sides with salt and pepper.
  3. 3. Preheat oven to 400 degrees F. In a small saucepan,
  4. 4. combine vermouth and shallot. Over high heat, bring to a boil and reduce to about 1/4 cup, about 5 minutes. Turn the heat down to very low and add the mustard butter, a tablespoon at a time, whisking after each addition until butter is incorporated. Keep sauce warm.
  5. 5. Heat an oven-proof pan to medium-high. Add 1 tablespoon butter and olive oil. Place fish in pan and cook until nicely browned on the bottom, about 1 1/2 to 2 minutes. Carefully flip fish and place pan in the oven. Roast the fish for about 10 minutes, or until done.
  6. 6. Stir the chopped tarragon into the sauce. Spoon sauce over warm plate. Lay fish on top of sauce. Serve with lemon wedges.
May 2013

This recipe is a personal recipe added by CherylTaylor and has not been tested or endorsed by MyRecipes.

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