Best Swordfish With Roasted Garlic Beurre Blanc Recipes

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Steps:

Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Swordfish Provencal image

Provided by Ina Garten

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish

Steps:

For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.