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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Broiled Swordfish with Mustard Sauce Recipe

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This recipe for Broiled Swordfish with Mustard Sauce is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 8-ounce swordfish steaks (1 inch thick)
2 Tbsp olive oil
2 Tbsp minced fresh basil, parsley, and/or tarragon

Mustard Sauce:
¼ cup dry white wine
2 Tbsp minced shallots
¼ cup whipping cream
1 cup (2 sticks) chilled unsalted butter, cut into Tbsp size pieces
¼ cup fresh lemon juice
2 Tbsp coarse-grained mustard
salt and freshly ground white pepper

4 fresh basil sprigs.
Directions:
Directions:
Boil wine and shallots in heavy small saucepan until liquid is reduced to 3 Tbsp, about 3 minutes. Add cream, and boil until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in 2 Tbsp butter. Set pan over low heat and whisk in remaining butter, 1 Tbsp at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 Tbsp cold butter). Whisk in lemon juice and mustard. Season with salt and pepper. Keep sauce warm in water bath.

Preheat broiler. Place fish in large dish. Drizzle with oil; sprinkle with herbs. Turn to coat. Let stand 5 minutes.

Broil fish about 3 minutes per side for medium-rare. Divide sauce among plates. Top with fish. Garnish with basil.
Number Of Servings:
Number Of Servings:
8

 

 

 

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