Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2
Brush fish with oil and sprinkle with salt and pepper. Heat a sauté pan over medium-high heat and cook the swordfish until just opaque in center, about 4 minutes per side. Transfer to plates and tent loosely with foil to keep warm.
3
Remove pan from heat and deglaze with balsamic vinegar. Whisk in honey and mustard, then add the browned butter. Season to taste with salt and pepper and spoon sauce over fish.
We made this tonight. Delicious! DLM recipes never disappoint.
- Caroline
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Balsamic Brown Butter Swordfish
PREP TIME5 mins
COOK TIME20 mins
SERVINGS2
INGREDIENTS
¼cup
butter
DLM Pure Olive Oil
2
(6-oz) swordfish steaks
Salt and pepper to taste
¼cup
DLM Aged Balsamic Vinegar of Modena
1Tbsp
DLM 100% Pure Honey
1Tbsp
DLM Classic Dijon Mustard
1Tbsp
capers, drained
1
Roma tomato, diced
INSTRUCTIONS
1
Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2
Brush fish with oil and sprinkle with salt and pepper. Heat a sauté pan over medium-high heat and cook the swordfish until just opaque in center, about 4 minutes per side. Transfer to plates and tent loosely with foil to keep warm.
3
Remove pan from heat and deglaze with balsamic vinegar. Whisk in honey and mustard, then add the browned butter. Season to taste with salt and pepper and spoon sauce over fish.
