ROSEMARY SWORDFISH WITH GRAINY MUSTARD AND MUSHROOM CREAM SAUCE
2 tablespoons olive oil
2 pounds swordfish steaks
3 tablespoons fresh rosemary, leaves stemmed and chopped
1-2 teaspoons salt
1 teaspoon black pepper
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, chopped
1-pound mushrooms, sliced
½ cup St. Supéry Napa Valley Sauvignon Blanc
3 tablespoons honey
2 cups heavy cream
3 tablespoons grainy Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
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 the seasoned fish in the hot pan and sear on each side for 2-3 minutes until golden. 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 6-8 minutes. Add the wine to the pan and continue cooking until all of the moisture is absorbed.
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 1/3 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.