Pan Seared Swordfish Steaks With Shallot Caper And Balsamic Sauce Food

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PAN-SEARED SWORDFISH



Pan-Seared Swordfish image

One of my favorite Seafood Dinner Recipes, these swordfish steaks are a low carb, keto meal with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within.

Provided by Julia

Categories     Main Course

Time 15m

Number Of Ingredients 6

2 (8-ounce) swordfish steaks, 3/4 to 1 inch thick ((Note 1))
1 tablespoon olive oil
1/2 teaspoon table salt
freshly squeezed lemon or lime juice
salsa verde
pico de gallo or salsa

Steps:

  • Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
  • Sear Swordfish: Heat olive oil in pan (Note 2) over medium-high heat until very hot, a few minutes. Add swordfish steaks to pan. Flipping every 2 minutes, cook until center registers 130 F, 5 to 7 minutes depending on size of your steaks (Note 3).
  • Rest & Serve: Immediately transfer steaks to serving plates, letting them rest for a few minutes (Note 4). Add optional toppings over steaks, and serve (Note 5).

Nutrition Facts : Calories 390 kcal, ServingSize 1 serving

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)



Pan-Seared Swordfish with Creamy Dijon-Caper Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 9

4 (6-ounce) swordfish steaks, about 0.75-inch thick
salt and black pepper to taste
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 fresh tarragon, chopped

Steps:

  • Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, 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 3 minutes. 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 black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE



Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce image

Categories     Sauté     Quick & Easy     White Wine     Shallot     Swordfish     Gourmet

Yield Serves 2

Number Of Ingredients 9

two 1-inch-thick swordfish steaks, each about 6 ounces
1 tablespoon unsalted butter
1/2 tablespoon olive oil
3 shallots, sliced thin
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon drained capers, chopped
1 tablespoon water
1 tablespoon chopped fresh parsley leaves (wash and dry before chopping)

Steps:

  • Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
  • Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.

PAN-SEARED FILET MIGNON WITH CAPER SAUCE



Pan-Seared Filet Mignon With Caper Sauce image

Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.

Provided by kittycara

Categories     Steak

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 teaspoon salt
1/2 teaspoon pepper
3 (4 ounce) filet mignon steaks
4 tablespoons butter or 4 tablespoons margarine, divided
1/4 cup chopped shallot
2 garlic cloves, minced
2/3 cup red wine (such as Cabernet Sauvignon)
2 tablespoons dijon-style mustard
2 tablespoons capers
chopped tomato (optional)

Steps:

  • Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
  • Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
  • NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9

PAN SEARED STEAKS WITH BALSAMIC ONIONS



Pan Seared Steaks With Balsamic Onions image

Balsamic vinegar helps to brown the onions and enhances the flavor of a quick pan sauce. This works best with steaks 1 - 1 1/4 inches thick. Cooking time given yields a medium rare steak. Recipe found in Cook's Country.

Provided by SusieQusie

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
2 large red onions, large, peeled & cut into 1/2 slices, rings separated
1/2 teaspoon salt
3 (8 -10 ounce) boneless strip steaks
3 garlic cloves, minced
1/2 cup balsamic vinegar, plus
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, minced
1 tablespoon light brown sugar
salt
pepper

Steps:

  • Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
  • Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
  • Add remaining oil to skillet & adjust flame to medium high.
  • Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
  • Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
  • Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
  • Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
  • Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.

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