Best 2 Swordfish With Balsamic Brown Butter Sauce Recipes
**Swordfish with Balsamic Brown Butter Sauce: A Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds - swordfish with balsamic brown butter sauce. This delectable dish combines the delicate flavor of swordfish with a rich, savory sauce that elevates the fish to new heights. The balsamic vinegar adds a touch of acidity that perfectly complements the buttery smoothness of the sauce, while the fresh herbs infuse it with an aromatic fragrance. Served alongside roasted vegetables or a bed of creamy mashed potatoes, this dish promises an unforgettable dining experience. Get ready to embark on a taste adventure with our comprehensive recipe guide, which includes variations for grilled, baked, and pan-seared swordfish, ensuring you find the cooking method that suits your preferences.
GRILLED SWORDFISH WITH ROSEMARY
Steps:
- Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
- In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
- Preheat grill for medium heat.
- Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 4.3 g, Cholesterol 43.6 mg, Fat 7.9 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 248.5 mg, Sugar 0.5 g
PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
Tips:
- To ensure that the swordfish is cooked perfectly, use a meat thermometer to measure the internal temperature. The fish should be cooked to an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for well-done.
- If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
- For a richer flavor, use brown butter instead of regular butter.
- To make the sauce ahead of time, simply whisk together the balsamic vinegar, brown butter, and honey in a saucepan and heat over low heat until the honey has dissolved. Let the sauce cool completely and then store it in the refrigerator for up to 3 days.
- This dish is best served immediately after it is cooked, but it can also be stored in the refrigerator for up to 3 days.
Conclusion:
Swordfish with Balsamic Brown Butter Sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is cooked to perfection and the sauce is rich and flavorful. This dish is sure to impress your guests!
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