pesce spada in padella alla senape
(2 ratings)
This is pan-fried swordfish with a stone ground mustard sauce. We usually BBQ our swordfish. My husband prefers his fish plain with just salt and pepper so when I can get him to eat them a different way, its a happy day for me. This is a lovely alternative that even my picky husband will eat. Another treat from Umberto Menghi's Seafood Cookbook.
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(2 ratings)
yield
4 serving(s)
prep time
5 Min
cook time
20 Min
method
Pan Fry
Ingredients For pesce spada in padella alla senape
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4swordfish fillets, fresh
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1teaspoon salt
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1/2teaspoon black pepper, freshly ground
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1lemon, juiced
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3tablespoons stone ground mustard
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1/4cup flour, all purpose
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1/4cup peanut oil
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1/4cup white wine, dry
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1/4cup chicken stock
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2tablespoons stone ground mustard
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2tablespoons whipping cream
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1tablespoon butter
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1tablespoon parsley, fresh, finely chopped
How To Make pesce spada in padella alla senape
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1Rinse the fish under cold running water and pat dry with paper towels.
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2Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
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3Fry the swordfish in oil for 6 - 7 minutes per side, (as per your preference) do not overcook.
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4Remove fish from the pan, set aside and keep warm.
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5Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
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6Next add the mustard, blend and simmer for 2 minutes.
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7Add the cream and butter, blend and simmer for 1 minute.
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8Spoon the sauce over the fish, sprinkle with parsley and serve immediately.
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