Pan Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   22 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4 1-inch thick swordfish fillets (about 6 oz each)
  • 2 chopped ripe tomatoes
  • 1 Bundle of watercress
  • 1 T olive oil
  • 1 to 2 shallots, chopped finely
  • ½ cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspon lemon zest
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste
Instructions

Preheat oven to 400 degrees.

Heat oil in heavy oven-proof skillet (cast iron is great for this). Cook swordfish 3 minutes until browed on one side, turn over and place in oven for about 10 minutes longer.

While fish is in the oven, place watercress on plate.

Prepare lemon beurre blanc

Lemon Beurre Blanc

Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.

Reduce heat to low.

Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.

Add lemon zest. Season with salt and white pepper.

Place finished swordfish on bed of watercress, top with tomatoes and then drizzle beurre blanc over the dish.

Serve with your favorite rice.

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