Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, swordfish poached in a jalapeño lemon butter sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Make sure you get FRESH Swordfish- the frozen is tough. Take two tablespoons of olive oil in a pan, add the seasoned swordfish ( salt, pepper, lemon pepper. Place the jalapeños in a bowl and cover with plastic wrap to trap the steam. Top the swordfish steaks with jalapeno-mint butter sauce and serve warm with lemon wedges.
Swordfish Poached in a Jalapeño Lemon Butter Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Swordfish Poached in a Jalapeño Lemon Butter Sauce is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have swordfish poached in a jalapeño lemon butter sauce using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Swordfish Poached in a Jalapeño Lemon Butter Sauce:
- Get 2 swordfish steaks
- Prepare Seasoning for fish and baby Bok choy (I used Weber Roasted Garlic Asiago)
- Get 4-6 baby Bok choy
- Make ready 4 large mushrooms sliced
- Get 1 shallot or small onion minced
- Prepare 1 jalapeño minced
- Prepare 2 garlic cloves minced
- Make ready 1/2 cup white wine
- Prepare 1 cup chicken broth
- Prepare 1/2 cup heavy cream
- Take 4 Tbsp fresh lemon juice
- Get 6 Tbsp butter
It stands up really well to This was divine! Quick and Easy Pan-Roasted Swordfish Recipe. They're characterized by the long, flat bills (the "sword" in swordfish) protruding from their snouts that they Pan-Roast: Sear swordfish in a well seasoned cast-iron skillet or other oven-safe pan until brown on. Season the fish: Drizzle the swordfish steaks with lemon juice and let them sit for a minute to absorb it, then rub both sides with olive oil and season with Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well.
Instructions to make Swordfish Poached in a Jalapeño Lemon Butter Sauce:
- Season both sides of fish with a seasoning of your choice. Add olive oil and butter to pan. On high heat sear both sides of fish and remove fish to a plate.
- Cut Bok choy in half, brush cut side with olive oil and season. Sear cut side and remove to plate.
- Sauté shallot, jalapeño and mushrooms to soften. Add salt and pepper to taste. Then add garlic and cook for 1 minute.
- Add white wine and bring to a boil. Cook until almost all of the wine is gone.
- Add chicken broth, heavy cream, lemon juice, and butter. Bring sauce to a boil and reduce sauce by about 1/3, which is enough to thicken it.
- Return swordfish and Bok choy to pan, cover and on low heat cook fish to an internal temperature of 100-105 F.
- Plate fish and vegetables. Serve additional sauce on the side.
They're characterized by the long, flat bills (the "sword" in swordfish) protruding from their snouts that they Pan-Roast: Sear swordfish in a well seasoned cast-iron skillet or other oven-safe pan until brown on. Season the fish: Drizzle the swordfish steaks with lemon juice and let them sit for a minute to absorb it, then rub both sides with olive oil and season with Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve. I couldn't resist and brought home two big steaks. Cook the swordfish: Rub the fish with olive oil and season with salt and pepper.
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