Swordfish With Roasted Garlic Beurre Blanc Recipes

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

Steps:

• Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

PAN-ROASTED SWORDFISH

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl combine all the TOPPING ingredients until well blended. Set aside.
• Using paper towels, pat dry the fish fillets so that all excess water is removed. Season with salt and pepper on both sides.

CAESAR-ROASTED SWORDFISH

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
• For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
• Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
• Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
• Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

SWORDFISH WITH ROASTED GARLIC BEURRE BLANC

Steps:

• Preheat grill to medium heat. Marinade: Mix all ingredients together, add swordfish and marinate 1 1/2 hours Beurre Blanc: Set butter out to become room temperature. In saucepan melt a little butter and sauté onions until transparent. Add wine and vinegar. Let reduce to 1/4 amount. Whip in softened butter; add garlic. Swordfish: Place swordfish on preheated grill approximately 5 minutes on each side. Place on serving platter. Put sauce on top and garnish with fresh basil. To roast garlic: Preheat oven to 375 degrees. Separate the cloves of garlic from the head. Place in a sauté dish that has been oiled with olive oil. Coat the cloves well. Bake 15 to 20 minutes or until golden brown.