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ROSEMARY SWORDFISH WITH GRAINY MUSTARD AND MUSHROOM CREAM SAUCE

B446C5A1-8E5F-4B72-BEFF-E9DA4D76E25C_1_201_a

Ingredients

The Fish:

2 tablespoons olive oil

2 pounds swordfish steaks

3 tablespoons fresh rosemary, leaves stemmed and chopped

1-2 teaspoons salt

1 teaspoon black pepper

 

The Sauce:

1 tablespoon olive oil

1 large onion, chopped

4 garlic cloves, chopped

1 pound mushrooms, sliced

3 tablespoons honey

2 cups heavy cream

3 tablespoons grainy Dijon mustard

½ teaspoon salt

½ teaspoon black pepper

Instructions

Heat the olive oil in a large deep skillet over medium high heat.  Rub the swordfish steaks on both sides with the rosemary, salt, and pepper.  Place in the hot pan and sear on each side for 3-4 minutes.  Remove to a plate and set aside.  Note the swordfish does not need to be cooked through at this point and will continue cooking the sauce.

To the pan drippings from the swordfish, add the additional 1 tablespoon olive oil.  Cook the onions and garlic over medium high heat until soft and fragrant, about 2 minutes.  Add the mushrooms and cook, stirring frequently, until the mushrooms have released their moisture and begin to lightly brown, about 8-10 minutes.

Stir in the honey and add the heavy cream, Dijon, salt, and pepper.  Cook for another 8-10 minutes, stirring frequently, until the sauce has reduced by about ⅓ and coats the back of a spoon.

Add the swordfish back into the pan and turn in the sauce.  Reduce the heat to medium and cover the pan. Cook for 3-4 minutes, occasionally basting in the sauce until a fork inserted in the center of each steak slides in an out easily.  Cook time will depend on the thickness of the steaks.  I used 2” thick steaks and cooked for about 3 ½ minutes.  If you have thinner steaks, you may only need to warm them in the sauce.

I love this dish served over jasmine rice with peas or asparagus, but would also be delicious over brown rice, mashed potatoes, or quinoa.

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