Name: Pan-Seared Swordfish with Creamy Dijon-Caper Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 4 (6-ounce) swordfish steaks, about 3/4 inch thick; Salt and pepper; 1 tablespoon vegetable oil; 1 shallot, minced; 12 ounces cherry tomatoes, halved; 1/2 cup crème fraîche; 2 tablespoons Dijon mustard; 2 tablespoons capers, rinsed; 1 tablespoon chopped fresh tarragon

Time

30 minutes

Yield

Serves 4

Ingredients

Ingredient check list

4 (6-ounce) swordfish steaks, about ¾ inch thick

Salt and pepper

1 tablespoon vegetable oil

1 shallot, minced

12 ounces cherry tomatoes, halved

½ cup crème fraîche

2 tablespoons Dijon mustard

2 tablespoons capers, rinsed

1 tablespoon chopped fresh tarragon

Why This Recipe Works

Slim 3/4-inch-thick swordfish steaks cook quickly in the skillet. Crème fraîche cooks down to a slightly tart, creamy pan sauce.

Before You Begin

Halibut or salmon steaks of a similar thickness are good alternatives to swordfish.

Instructions

Pat fish dry with paper towels and season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and registering 140 degrees, about 5 minutes per side. Transfer fish to platter and tent loosely with foil.

Add shallot to now-empty skillet and cook until softened, about 1 minute. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.