Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free, primal, pescatarian, and ketogenic recipe you've been looking for. This recipe serves 4 and costs $4.88 per serving. One portion of this dish contains about 35g of protein, 49g of fat, and a total of 619 calories. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up swordfish fillets, lemon zest, salt and pepper, and a few other things to make it today. It works well as a main course. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, you might also like recipes such as Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc, Asparagus Ragout With Cherry Tomatoes And Chervil Beurre Blanc, and Pan Seared Copper River Salmon with Mustard Beurre Blanc.
Ingredients
swordfish fillets
24 oz
tomatoes
2
bundle of watercress
1
olive oil
1 T
to 2 shallots
1
white wine
0.5 cup
lemon juice
2 tablespoons
lemon zest
0.25
butter
12 tablespoons
salt and pepper
4 servings
Cooking in Steps
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1Preheat oven to 400 degrees.
oven -
2Heat 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.
swordfish
cooking oil
frying pan
oven -
3While fish is in the oven, place watercress on plate.
watercress
fish
oven -
4Prepare lemon beurre blanc
lemon