Stuffed Swordfish

Recipe courtesy Steve's Steakhouse
Show: Chuck's Eat the Street Episode: L.A.'s Island Paradise
TOTAL TIME: 1 hr 20 min
Prep: 55 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 1 serving
LEVEL: Intermediate

ingredients

  • 1 ounce toasted breadcrumbs
  • Salt and ground pepper
  • One 7-ounce piece swordfish
  • 1/3 cup all-purpose flour
  • 3 tablespoons clarified butter
  • 2 to 3 ounces fish stock
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped fresh parsley
  • Garlic mashed potatoes, for serving
recipe tools

Directions

Preheat the oven to 350 degrees F.

In a large skillet over medium-high heat, saute the garlic, shallots and red pepper flakes in the butter cubes for 5 minutes. Then add the mushrooms and shrimp and continue sauteing until the shrimp turns pink. Add 1 to 2 ounces of the wine and simmer a bit before adding the scallions. Add the crabmeat. Then add the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Let the mixture cool completely (3 to 5 minutes) before stuffing the swordfish portions.

Prior to cooking the swordfish, sprinkle it with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool and the fish is seasoned, cut a 2-inch slit at the top of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.

Saute the swordfish in a skillet over medium-high heat in the clarified butter. After lightly browning one side of the fish, about 3 minutes, flip it over and place in the oven to finish cooking, about 8 minutes.

Once the fish is done, take the pan out of the oven, add the pinch minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and tighten up the sauce. Season the pan sauce with a little salt and add the parsley.

Take the swordfish out of the pan and place on a serving dish. Make any adjustments to the sauce before serving over the fish.

Serve on a bed of garlic mashed potatoes.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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