Pan-roasted Swordfish with Tarragon-mustard Sauce


This was so good, Sconeman and I ate it standing at the kitchen counter after I snapped the picture.

What you will need

5 tablespoons unsalted butter, softened, divided

1/2 to 1 tablespoons Dijon mustard (smooth, not grainy)

one 1-inch-thick swordfish steak (about 1 lb.)

Sea salt

fresh cracked black pepper

1/2 cup dry vermouth

1/8 cup finely chopped shallot

1/2 tablespoon olive oil

2 tablespoons coarsley chopped fresh tarragon


Avatar placeholder