Pan Seared Swordfish Steaks with Tarragon Mustard Sauce
4 swordfish steaks, about 1" thick and 6 oz. each
4 tablespoons of butter at room temperature
1 tablespoon of smooth Dijon mustard
Kosher or sea salt and fresh cracked pepper
1/2 cup of dry Vermouth
1/8 cup minced shallot
2 tablespoons of olive oil
2 tablespoons of coarsely chopped tarragon
- Preheat oven to 400 degrees.
- In a small saucepan, combine vermouth and shallots. Place over high heat and bring to a boil until the vermouth is reduced by half (about 5 minutes).
- Turn the heat down to very low and add butter one tablespoon at a time. Whisk after each tablespoon to mix ingredients. Then add Dijon mustard. Whisk again and keep warm.
- Season one side of swordfish steaks with salt and pepper.
- Heat an oven-proof pan over medium high heat. When the pan is very hot, add the the two tablespoons of olive oil and immediately add the swordfish steaks, seasoned side down. Cook for 2 minutes. While the steaks are cooking, add salt and pepper to the side of the swordfish facing up in the pan.
- At the two minute mark, flip the steaks and then slide the pan into the oven. Keep them in the oven for 10 minutes and then they are ready to serve.
- Plate the steaks, add the coarsely chopped tarragon to the sauce, whisk, then pour the sauce over the steaks.
2 tablespoons of EVOO
8 garlic cloves, minced
1 cup of roasted red peppers, drained and sliced*
10 oz. baby spinach
3 tablespoons of lemon juice
1/2 teaspoon of salt
- Heat olive oil over medium heat in a non-stick skillet. Add garlic and cook for one minute, then add sliced red peppers.
- Add spinach and stir to coat with oil. Cook 1 to 2 minutes, just until the leaves are wilted. Add lemon juice, salt, stir once and serve immediately.