Swordfish sh Fi in a Jalapeño Lemon Butter Sauce
Swordfish is a very unforgiving fish that is easily over cooked. By poaching you will get a nice moist fish. The jalapeño and lemon give this sauce a nice kick. But poaching works on any fish.
Swordfish sh Fi in a Jalapeño Lemon Butter Sauce
Swordfish is a very unforgiving fish that is easily over cooked. By poaching you will get a nice moist fish. The jalapeño and lemon give this sauce a nice kick. But poaching works on any fish.
Open in Cookpad AppSteps
- 1
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.
- 2
Cut Bok choy in half, brush cut side with olive oil and season. Sear cut side and remove to plate.
- 3
Add more oil and butter if needed. Sauté shallot, jalapeño and mushrooms to soften. Add salt and pepper to taste. Then add garlic and cook for 1 minute.
- 4
Add white wine and bring to a boil. Cook until almost all of the wine is gone.
- 5
Add chicken broth, heavy cream, and lemon juice. Bring sauce to a boil and reduce sauce by about 1/3, which is enough to thicken it. Mix in butter.
- 6
Return swordfish and Bok choy to pan, cover and on low heat cook fish to an internal temperature of 100-105 F.
- 7
Plate fish and vegetables. Serve additional sauce on the side.
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