PESCE SPADA IN PADELLA ALLA SENAPE
This is pan-fried swordfish with a stone ground mustard sauce. We usually BBQ our swordfish. My husband prefers his fish plain with just salt and pepper so when I can get him to eat them a different way, its a happy day for me. This is a lovely alternative that even my picky husband will eat. Another treat from Umberto Menghi's...
Provided by Baby Kato
Categories Fish
Time 25m
Number Of Ingredients 13
Steps:
- 1. Rinse the fish under cold running water and pat dry with paper towels.
- 2. Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
- 3. Fry the swordfish in oil for 6 - 7 minutes per side, (as per your preference) do not overcook.
- 4. Remove fish from the pan, set aside and keep warm.
- 5. Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
- 6. Next add the mustard, blend and simmer for 2 minutes.
- 7. Add the cream and butter, blend and simmer for 1 minute.
- 8. Spoon the sauce over the fish, sprinkle with parsley and serve immediately.
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #fish #dietary #low-carb #low-in-something #saltwater-fish
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