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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- salt and pepper
- 4 fillets of sea bass
- 4 tablespoons of unsalted butter
- 2 lemons, juice extracted
- 2 tablespoons flat leaves italian parsley finely chopped
- 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
- 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.
Step-by-step
-
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.
