Sauteed Swordfish With Mustard And Pecan Coating Recipe
Ingredients
| Swordfish | 1 3/4 Pound | |
| Flour for dredging | ||
| Dijon Mustard | 1/4 Cup (16 tbs) | |
| Chopped pecans | 5 Ounce | |
| Unsalted butter | 1 1/2 Tablespoon | |
| Vegetable oil | 1 1/2 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Dried tarragon | 1 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Tarragon leaves, for garnish | ||
| Salt | To Taste | |
Directions
Pat the steak(s) very dry.
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
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
Chef
