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Pan Seared Swordfish - abc27 WHTM

Pan Seared Swordfish

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Executive Chef John Reis of Hilton Harrisburg shares this recipe for pan-seared swordfish, roasted fennel, pear tomatoes, with lemon-garlic sauce and farro pilaf.

Serves 4 as a main course

 

Ingredients:

4 ea 4oz swordfish steak

3 tablespoons oil

Salt and pepper (kosher or sea salt works best)

1 cup Roasted Fennel

1 cup pear tomatoes, cut in half

2 tablespoons butter

4 lemon wedges

8 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup white wine

Grated zest from 1 lemon

2 tablespoons lemon juice

2 tablespoons parsley for garnish, snipped or cut into small pieces

 

Directions:

1. Heat the olive oil in a small skillet, place seasoned swordfish in the hot oil and sauté for about 2 minutes, turn over and sauté for another 2 minutes. Remove from pan and keep warm

2. To same pan add the tomatoes, fennel and sauté for about 3 minutes,

3.  Add the butter ,garlic and red pepper flakes, and lemon wedges and cook over very low heat  until the garlic begins to turn light brown

4.  Add the white wine and bring to a simmer over medium heat.  Cook for 3 minutes, stirring constantly, to reduce the volume.  Remove from the heat, and stir in the grated lemon zest and lemon juice.  Place the farro pilaf in the bowl, place swordfish on top and top with the sauce. garnish with the parsley and the lemon wedges

 

Herbed Farro Pilaf

Yield: 4 servings

 

Ingredients:

1 tablespoon canola oil

3/4 cup faro

1 tablespoon chopped garlic

2 Tablespoons diced onions

1/4 cup diced carrots

1 1/2 cups chicken or vegetable stock

1/4 teaspoon kosher salt

1/4 cup chopped parsley

 

Directions:

In a medium saucepan, heat the canola oil over medium-high heat. Add the onions, carrots and sauté. Stir in the farro and garlic and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender. Stir in the parsley.

 

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