Stuffed Swordfish

Name: Stuffed Swordfish
Ingredients: 1/2 teaspoon minced garlic, plus a pinch; 1/2 teaspoon minced shallot; 1/4 teaspoon crushed red pepper flakes; 2 -3 cubes butter; 2 ounces wild mushrooms, sliced (shiitake, oyster); 1 ounce raw shrimp, diced; 3 -4 ounces dry white wine; 1 teaspoon chopped scallion; 1 ounce crabmeat; 1 ounce toasted breadcrumb; salt and pepper; 1 (7-ounce) piece swordfish; 1/3 cup all-purpose flour; 3 tablespoons clarified butter; 2 -3 ounces fish stock; 1 teaspoon lemon juice; 1 teaspoon chopped fresh parsley; garlic mashed potatoes, for serving

18 ingredients

7 steps

Ingredients

1/2 teaspoon minced garlic, plus a pinch
1/2 teaspoon minced shallot
1/4 teaspoon crushed red pepper flakes
2 -3 cubes butter
2 ounces wild mushrooms, sliced (shiitake, oyster)
1 ounce raw shrimp, diced
3 -4 ounces dry white wine
1 teaspoon chopped scallion
1 ounce crabmeat
1 ounce toasted breadcrumb
salt and pepper
1 (7-ounce) piece swordfish
1/3 cup all-purpose flour
3 tablespoons clarified butter
2 -3 ounces fish stock
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
garlic mashed potatoes, for serving

Directions

1

Preheat the oven to 350 degrees F.
2

In a large skillet over medium-high heat, saute the garlic, shallots and red pepper flakes in the butter cubes for 5 minutes. Then add the mushrooms and shrimp and continue sauteing until the shrimp turns pink. Add 1 to 2 ounces of the wine and simmer a bit before adding the scallions. Add the crabmeat. Then add the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Let the mixture cool completely (3 to 5 minutes) before stuffing the swordfish portions.
3

Prior to cooking the swordfish, sprinkle it with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool and the fish is seasoned, cut a 2-inch slit at the top of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.
4

Saute the swordfish in a skillet over medium-high heat in the clarified butter. After lightly browning one side of the fish, about 3 minutes, flip it over and place in the oven to finish cooking, about 8 minutes.
5

Once the fish is done, take the pan out of the oven, add the pinch minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and tighten up the sauce. Season the pan sauce with a little salt and add the parsley.
6

Take the swordfish out of the pan and place on a serving dish. Make any adjustments to the sauce before serving over the fish.
7

Serve on a bed of garlic mashed potatoes.