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After the swordfish is cooked, wine is added to the hot pan to loosen the browned bits from the bottom of the pan. This procedure creates a highly flavored sauce that perfectly complements the fish.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
13 mins
cook:
14 mins
total:
27 mins
Yield:
4 servings (serving size: 1 steak and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish with 1/4 teaspoon salt and pepper. Dredge fish in flour.

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  • Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.

  • Add wine to pan, scraping pan to loosen browned bits. Add shallots, and cook until liquid nearly evaporates (shallots will be soft). Add chicken broth and lemon juice, and cook until liquid is reduced by about one-third. Remove from heat. Add butter, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, parsley, and capers. Serve sauce over fish, and garnish with lemon slices, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

249 calories; fat 9.6g; saturated fat 2.5g; protein 34.6g; carbohydrates 3.8g; cholesterol 69mg; iron 1.7mg; sodium 576mg; calories from fat 36%; fiber 0.2g; calcium 11mg.
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