Pesce Spada in Padella Alla Senape

Baby Kato


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.


★★★★★ 2 votes

5 Min
20 Min
Pan Fry


  • 4
    swordfish fillets, fresh
  • 1
    teaspoon salt
  • 1/2
    teaspoon black pepper, freshly ground
  • 1
    lemon, juiced
  • 3
    tablespoons stone ground mustard
  • 1/4
    cup flour, all purpose
  • 1/4
    cup peanut oil
  • 1/4
    cup white wine, dry
  • 1/4
    cup chicken stock
  • 2
    tablespoons stone ground mustard
  • 2
    tablespoons whipping cream
  • 1
    tablespoon butter
  • 1
    tablespoon parsley, fresh, finely chopped

How to Make Pesce Spada in Padella Alla Senape


  1. Rinse the fish under cold running water and pat dry with paper towels.
  2. Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
  3. Fry the swordfish in oil for 6 - 7 minutes per side, (as per your preference) do not overcook.
  4. Remove fish from the pan, set aside and keep warm.
  5. Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
  6. Next add the mustard, blend and simmer for 2 minutes.
  7. Add the cream and butter, blend and simmer for 1 minute.
  8. Spoon the sauce over the fish, sprinkle with parsley and serve immediately.

Printable Recipe Card

About Pesce Spada in Padella Alla Senape

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #swordfish

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