Seared Fresh Swordfish With Tarragon And Fried Sage With Peas And Butter
From trigger 15 years ago
- 15 minutes to make
- Serves 2
This is another example of how some simple herbs and seasonings can translate a swordfish and peas int a savory dish
Ingredients
- Two pieces of fresh swordfish steaks about 2 inches thick shopping list
- Six Fresh Organic tarragon leaves shopping list
- 12 Fresh Organic sage leaves shopping list
- One package of frozen peas steamed shopping list
- Four tablespoons of diced onions shopping list
- sea salt shopping list
- fresh ground black pepper shopping list
- 4 tablespoons of butter divided shopping list
- 2 tablespoons of olive oil shopping list
How to make it
- FOR THE SAGE AND PEES
- Start by separating the sage leaves from the stems, wash, and dry them.
- Add the butter to a fry pan and add the sage.
- Cook the sage and the butter until it browns slightly
- Add the steamed peas and diced onions keep warm
- FOR THE FRESH SWORD FISH
- Trim the skin off the fresh swordfish and rinse then pat dry.
- Liberally salt the swordfish and fresh ground black pepper.
- Add the Butter and the Olive OIL to a fry pan.
- With the pan on high heat, sear the Swordfish for two minutes on one side.
- Arrange the tarragon on top of the Swordfish in a decorative pattern, turn them over, and continue to cook them fore another two minutes.
- Turn over the Fish and lower heat and cook for another six minutes remove and let it rest, it will continue to cook while resting.
- Make sure not to over cook the Swordfish or it will be dry
- Serve with the peas and fried sage.
- Garnish with a sage leaf or two
tarragon
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Swordfish
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Sage and butter
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People Who Like This Dish 8
- stewartb Nowhere, Us
- minitindel THE HEART OF THE WINE COUNTRY, CA
- turtle66 Sacramento, CA
- thegoldminer Sacramento, CA
- lunasea Orlando, FL
- mystic_river1 Bradenton, Florida
- neon Westland, Michigan
- purrson Grosse Ile, MI
- angelinaw St Louis, MO
- greekgirrrl Long Island, NY
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The Rating
Reviewed by 9 people-
Sword fish is my favorite but can't get it here. This is a wonderfully subtly flavored dish. was your b-day dinner? sounds luscious. so Happy B-day again. very bad thunder storms here.
Happy Fourth!
Joymarie
mystic_river1
in Bradenton loved it
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Wow, Michael - how beautiful and lovely this looks! It looks so fresh and tasty. Your pictures are outstanding, too. Swordfish is so delicious and I love tarragon and sage (one of my faves, ever, and I'm growing it, too.) That sage-infused brown ...more
lunasea
in Orlando loved it
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Thanks for the post Trigger Have some friends over from New Zealand will give them a treat Have a great day Pops
pops
in Southlake loved it
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