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Sauteed Swordfish With Mustard And Pecan Coating Recipe
|Swordfish steak||1 3⁄4 Pound (1 Inch Thick 1 Or 2 Large Steaks Preferred)|
|Flour||1 Cup (16 tbs) (For Dredging)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Chopped pecans||5 Ounce (Not Pulverized)|
|Unsalted butter||1 1⁄2 Tablespoon|
|Vegetable oil||1 1⁄2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped tarragon/1 teaspoon dried||1 Tablespoon|
|Ground black pepper||To Taste|
|Tarragon leaves||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3391 Calories from Fat 2035
% Daily Value*
Total Fat 235 g362%
Saturated Fat 58.9 g294.7%
Trans Fat 0 g
Cholesterol 527.8 mg
Sodium 1157.8 mg48.2%
Total Carbohydrates 136 g45.5%
Dietary Fiber 20.4 g81.5%
Sugars 6.1 g
Protein 192 g383.4%
Vitamin A 87.4% Vitamin C 43.1%
Calcium 54.8% Iron 134.3%
*Based on a 2000 Calorie diet
Lightly dredge 1 side of the fish with flour and spread half the mustard on top.
Pat half the pecans over this, pressing them into the mustard coating.
Turn the steak over and repeat the same process on the second side.
Place on a plate, cover loosely, and refrigerate for 30 minutes.
Turn your oven on to low and heat a platter.
Melt the butter and oil in a large, heavy skillet over medium-high heat just until the butter foams.
Add the swordfish and saute for 4 to 5 minutes until well colored.
Adjust the heat down if the pecans begin to burn.
With a wide spatula, turn the fish and continue cooking the second side for 4 to 5 minutes.
Transfer the fish to the warmed platter and place in the oven.
Add the cream, tarragon, and any nuts that have fallen off the fish to the skillet, turn up the heat to high, scrape up all the browned bits in the pan, and boil for 2 to 3 minutes to thicken the sauce.
Return the fish, and any liquids that have been exuded, to the pan.
You may wish to cut the fish into 3 or 4 serving size portions at this point if it has been cooked whole.
Turn down the heat to low and cook 30 seconds more.
Sprinkle a few tarragon leaves on each piece of fish