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.
(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
-
4swordfish fillets, fresh
-
1teaspoon salt
-
1/2teaspoon black pepper, freshly ground
-
1lemon, juiced
-
3tablespoons stone ground mustard
-
1/4cup flour, all purpose
-
1/4cup peanut oil
-
1/4cup white wine, dry
-
1/4cup chicken stock
-
2tablespoons stone ground mustard
-
2tablespoons whipping cream
-
1tablespoon butter
-
1tablespoon parsley, fresh, finely chopped
How To Make pesce spada in padella alla senape
-
1Rinse the fish under cold running water and pat dry with paper towels.
-
2Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
-
3Fry the swordfish in oil for 6 - 7 minutes per side, (as per your preference) do not overcook.
-
4Remove fish from the pan, set aside and keep warm.
-
5Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
-
6Next add the mustard, blend and simmer for 2 minutes.
-
7Add the cream and butter, blend and simmer for 1 minute.
-
8Spoon the sauce over the fish, sprinkle with parsley and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pesce Spada in Padella Alla Senape:
ADVERTISEMENT