Swordfish Moutarde
Swordfish cooked in 15 minutes with a moutarde sauce.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- salt and pepper
- 4 swordfish fillets approximately all the same size and shape
- 1 tablespoon unsalted butter
- 1 generous tablespoon on coarse-grained mustard
- 1/4 cup fish stock or low sodium chicken stock
- 1/4 cup heavy cream
- 1/3 cup plus 1 tablespoon finely chopped parsley
- Carbohydrate 0.390041250264403 g
- Cholesterol 71.0075000129832 mg
- Fat 11.7253512535064 g
- Fiber 0.0940499986410141 g
- Protein 27.5244012501943 g
- Saturated Fat 5.0618128771827 g
- Serving Size 1 1 Serving (170g)
- Sodium 288.688250003601 mg
- Sugar 0.295991251623389 g
- Trans Fat 1.49077862518082 g
- Calories 229 calories
A Culinary Delight: Swordfish Moutarde for a Sophisticated Palate
As a seasoned home cook, I relish the opportunity to experiment with flavors and create dishes that tantalize the taste buds. Recently, I stumbled upon a culinary gem that has become a staple in my repertoire: Swordfish Moutarde. This exquisite dish combines the delicate flavor of swordfish with the rich, tangy notes of a moutarde sauce, creating a harmonious symphony of flavors.
With its elegant presentation and ease of preparation, Swordfish Moutarde is perfect for any occasion. Whether you're hosting a dinner party or simply seeking a sophisticated culinary experience at home, this dish is sure to impress. The succulent swordfish is cooked to perfection, its flaky texture complemented by the velvety smoothness of the moutarde sauce. Each bite is a delectable journey, leaving you craving more.
Beyond its culinary merits, Swordfish Moutarde is also incredibly easy to prepare. With just a few simple steps, you can have this gourmet meal ready in under 15 minutes. The recipe is straightforward and adaptable, allowing you to adjust the ingredients to suit your preferences. Whether you're a seasoned chef or a novice in the kitchen, this dish is sure to become a favorite.
Step-by-step
- Preheat the broiler.
- Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter.
- Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.
- While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil.
- Add the heavy cream and 1/3 cup parsley (I used less) and reduce until a thick sauce is formed. Remove from the heat, add salt and pepper to taste.
- When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets. Garnish with the remaining chopped parsley.
