Swordfish with balsamic brown butter sauce

Swordfish With Balsamic Brown Butter Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Swordfish with balsamic brown butter sauce is a delicious and elegant dish that is perfect for a special occasion or a gourmet dinner at home. The swordfish is pan-seared to perfection and then topped with a rich and flavorful balsamic brown butter sauce. The combination of the tender swordfish and the tangy-sweet sauce creates a harmonious balance of flavors that will impress your guests. With just a few simple ingredients, this recipe is easy to make yet delivers a restaurant-quality dish.

Keywords: swordfish, balsamic, brown butter sauce, pan-seared, gourmet.

swordfish with balsamic brown butter sauce details

Swordfish with balsamic brown butter sauce, recipe Rating: 4.7
Number of votes:121Ingredients
1. Swordfish steaks (6 about 6 ounce, each steak ¾ inch thick)
2. Dijon mustard (1tbsp)
3. honey (1tbsp)
4. balsamic vinegar (3tbsp)
5. unsalted butter (1 stick about 1/2c)
6. chopped tomatoes (optional)
7. drained capers (2tbsp)
8. olive oil (1 tbsp)
9. pepper and salt (to taste)

Method of preparation
1. Take a heavy saucepan of medium size, place it over medium heat and melt butter in it by swirling the pan irregularly for about 5 to 6 minutes until the butte gets golden brown color.

2. Then take off the pan from heat. Then mix honey, vinegar and mustard in it and season it with pepper and salt. Rub oil on the swordfish steaks and then dust salt and pepper over them.

3.Take large and heavy frying pan; place it over medium high heat. Add three steaks of swordfish in the pan and saute them for about 4 minutes on each side until they get opaque.

4. Then take them out from pan and place on plate, cover the plate with foil to keep the fish warm. Then cook the rest of the steaks in the same way.

5. Heat the sauce over low heat and then pour it over fish with spoon. Sprinkle tomatoes and capers over the fish and then serve it hot.

Number of servings – 6