Swordfish with Lemon, Parsley, and Butter Sauce
Carrot salad is a delightful alternative to my usual mixed green salad. Growing up in France, it was a staple dish that I continue to savor. However, grating the carrots is a crucial step that can significantly impact the salad's flavor. Using the wrong grater can result in a mushy or excessively chewy texture. The appropriate grater size is essential to achieve the desired taste. Last night's experience, where I deviated from my usual grater, taught me a valuable lesson. While the carrots were not coarsely grated, the flavor was compromised compared to smaller grating.
Carrot salad is a delightful alternative to my usual mixed green salad. Growing up in France, it was a staple dish that I continue to savor. However, grating the carrots is a crucial step that can significantly impact the salad's flavor. Using the wrong grater can result in a mushy or excessively chewy texture. The appropriate grater size is essential to achieve the desired taste. Last night's experience, where I deviated from my usual grater, taught me a valuable lesson. While the carrots were not coarsely grated, the flavor was compromised compared to smaller grating.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
Remove the fillets from the pan and set aside.
Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted.
Pour over the fish and sprinkle more parsley over the fillets.
- In a large skillet melt the 3 tablespoons of butter over medium high heat.
- Add ½ of the lemon juice, parsley and the fillets of swordfish.
- Cook over medium heat until the fillets are cook all the way through.
- Salt and pepper.
- Remove the fillets from the pan and set aside.
- Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted.
- Pour over the fish and sprinkle more parsley over the fillets.
