Pesce Spada in Padella Alla Senape
"This is pan-fried swordfish with a stoneground mustard sauce. We usually bbq our swordfish. My dh prefers his fish plain with just salt and pepper so when I can get him to eat them a different way, its a happy day for me. This is a lovely alternative that even my picky dh will eat. Another treat from Umberto Menghi's Seafood Cookbook."
photo by breezermom
- Ready In:
- 22mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 swordfish fillets, fresh
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 lemon, juiced
- 3 tablespoons stone ground mustard
- 1⁄4 cup flour, all purpose
- 1⁄4 cup peanut oil
- 1⁄4 cup white wine, dry
- 1⁄4 cup chicken stock
- 2 tablespoons stone ground mustard
- 2 tablespoons whipping cream
- 1 tablespoon butter
- 1 tablespoon parsley, fresh, finely chopped
directions
- Rinse the fish under cold running water and pat dry with papper towels.
- Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
- Fry the swordfish im oil for 6 - 7 minutes per side, do not overcook.
- Remove fish from the pan, set aside and keep warm.
- Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
- Next add the mustard, blend and simmer for 2 minutes.
- Add the cream and butter, blend and simmer for 1 minute.
- Spoon the sauce over the fish, sprinkle with parsley and serve immediately.
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Reviews
-
Quick to make and so delicious! That sauce would be wonderful on any fish or chicken. I'll be playing with combinations now that I've had the opportunity to taste it! I used amberjack filets that my son caught, and they were wonderful....thick like a swordfish steak and pretty much the same texture. Thanks so much for sharing.....oh....I garnished with cilantro instead of parsley...personal preference! Made for Photo Tag. Thanks for sharing!
Tweaks
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Quick to make and so delicious! That sauce would be wonderful on any fish or chicken. I'll be playing with combinations now that I've had the opportunity to taste it! I used amberjack filets that my son caught, and they were wonderful....thick like a swordfish steak and pretty much the same texture. Thanks so much for sharing.....oh....I garnished with cilantro instead of parsley...personal preference! Made for Photo Tag. Thanks for sharing!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
