How To make Lemon and Herb Crusted Swordfish
2 Teaspoons chopped lemon zest
2 Teaspoons chopped fresh dill
2 Teaspoons chopped fresh parsley
2 Teaspoons chopped fresh chervil
1 Teaspoon cracked black pepper
2 Teaspoons Dijon mustard
Salt and pepper 2 Each 6 ounce swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned arugula leaves
2 tablespoons olive oil
Rinse and pat dry the swordfish steaks. In a bowl combine the lemon zest, herbs and pepper. Season the fish with salt and pepper. Lightly brush with mustard on one side. Press coated side into the herb mixture. In a no stick skillet heat the vegetable oil. Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden. Carefully turn over and cook for 3 more minutes. While fish is cooking,in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper,to taste. Divide greens between 2 plates. Top with the swordfish onto the arugula, drizzle with remaining olive oil.
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Beth's 15-Minute Cod Provencal | REAL TIME RECIPE
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BETH'S COD PROVENCAL RECIPE
Serves 1
INGREDIENTS:
2 tsp (10 ML) coconut oil (or any other cooking oil you prefer)
salt and pepper to taste
1 tsp (5 ml) Herbs de Provence
2 Roma tomatoes, diced
4 pitted kalamata olives, roughly chopped
1 tbsp (15 ml) capers
1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water
1 tbsp (30 ml) fresh flat leaf parsley, chopped
1 6 oz (170 g) piece of white cod
1 tsp (5 ml) olive oil
a pinch of fleur de sel sea slat
METHOD:
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
Enjoy!
Cooking: Panko-Crusted Swordfish
Chef James Mitchell of Castaway Coastal Catering joins The Rhode Show to showcase the delicious, seafood dish, Panko-Crusted Swordfish. The dish is topped with Butter Poached Native Lobster and Pommerey Mustard Beurre Blanc.
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Happy Cooking.
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Lemon Caper Butter Sauce
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How to Make Lemon Butter Sauce : Butter Sauces
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The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.
Expert: Syd Marshal
Filmmaker: Dustin Kuepper
Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.
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