Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc

Name: Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1-inch thick swordfish fillets (about 6 oz each); 2 chopped ripe tomatoes; 1 Bundle of watercress; 1 T olive oil; 1 to 2 shallots, chopped finely; ½ cup white wine; 2 tablespoons freshly squeezed lemon juice; ¼ teaspon lemon zest; 12 tablespoons cold unsalted butter, cubed; Salt and white pepper, to taste

Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free, primal, pescatarian, and ketogenic recipe you've been looking for. This recipe serves 4 and costs $4.88 per serving.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

619 kcal

Calories

35 g

Protein

49 g

Fat

5 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

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Kochmesser

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Ninja Food Processor

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Gusseisenpfanne

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Instructions

1
Preheat oven to 400 degrees.
2
Heat oil in heavy oven-proof skillet (cast iron is great for this). Cook swordfish 3 minutes until browed on one side, turn over and place in oven for about 10 minutes longer.
3
While fish is in the oven, place watercress on plate.
4
Prepare lemon beurre blanc