Pan Roasted Swordfish with Shaved Root Vegetables & Warm Mustard Seed Vinaigrette Recipe
Prep time 25 minutes
4 5 to 7 oz swordfish steaks
4 tablespoons Butter
2 cloves garlic chopped
2 tablespoons chopped parsley
2 tablespoons chopped shallots
¼ cup olive oil
2 carrots peeled
2 golden beets peeled
1 sweet potato
1 parsnip peeled
salt & pepper to taste
1 cup olive oil
1 tablespoon lemon juice
1/3 cup sherry vinager
1.5 tablespoons wholegrain Dijon mustard
1 tablespoon tarragon (optional)
Salt & pepper to taste
In a small bowl combine the mustard, vinegar, tarragon, lemon juice, salt and pepper. slowly whisk in the oil. Warm dressing over low heat before serving.
Cook at 400°F
Slice all the vegetables thin with a mandolin if you don’t have a mandolin an easy cheat is to slice with a vegetable peeler. Toss veg with olive oil salt and pepper and lay them out on a baking pan (using parchment paper with help then from sticking) bake for 10 minutes flip them over and bake for 5 more minutes. They should be cooked through and turning golden on the edges.
Preheat oven to 400°F. Mash butter, parsley, garlic, Season to taste with salt & pepper
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt & pepper. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over. Add the herbed butter to the top of each fish steak add the shallots and transfer to the preheated oven Roast until just cooked through, about 10 minutes longer.
Transfer swordfish to plates. Add root vegetables and finish with warm vinaigrette.
Recipe & Image by Chef Jill, Jillicious Foods & Events