Swordfish Moutarde

7 ingredients
1 steps

Ingredients

  • 4 swordfish fillets, approximately all the same size and shape (1 inch thick)
  • 1 tablespoon unsalted butter
  • 1 generous tablespoon on coarse-grained mustard
  • 1/4 cup fish stock or low sodium chicken stock
  • 1/4 cup heavy cream
  • 1/3 cup plus 1 tablespoon finely chopped parsley
  • Salt and pepper

Directions

  1. 1
    {"0":"Preheat the broiler.","2":"Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.","4":"While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil. Add the heavy cream and 1\/3 cup parsley ( I used less) and reduce until a thick sauce is formed. Remove from the heat, add salt and pepper to taste.","6":"When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets. Garnish with the remaining chopped parsley."}

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