Recipe

Seared Fresh Swordfish With Tarragon And Fried Sage With Peas And Butter Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 4 months ago This is another example of how some simple herbs and seasonings can translate a swordfish and peas int a savory dish Prep:20m Cook:15m Servings:2	Trigger
	fragrant juicy delicious

tarragon

Swordfish

Sage and butter

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Ingredients

Two pieces of fresh Swordfish Steaks about 2 inches thick

Six Fresh Organic Tarragon leaves

12 Fresh Organic sage leaves

One package of frozen peas steamed

Four tablespoons of diced onions

Sea Salt

Fresh ground black pepper

4 tablespoons of butter divided

2 tablespoons of Olive oil

Directions

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

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Comments

fuzzy 1 year, 4 months ago said:
Yummalicious!!!! You photos are wonderful..I think I will subscribe to you.I don't eben know what that means but it sounds complimentary!!!

mystic_river1 1 year, 4 months ago said:
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

lunasea 1 year, 4 months ago said:
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 butter combo works for so much - I use it with sea scallops a lot.

You get a big 5 from me and this makes me most hungry. Happy Birthday again. hon - and best wishes.

And a happy 4th to you!

Smiles,
~Vickie

httpmom 1 year, 4 months ago said:
Going to try with with any steak like fish. It sounds easy and wonderful I always have the fresh herbs too! Thanks for sharing!

pops 1 year, 4 months ago said:
Thanks for the post Trigger Have some friends over from New Zealand will give them a treat Have a great day Pops

thegoldminer 1 year, 4 months ago said:
Nice pics! Looks like a great dinner. Well done. JJ

turtle66 1 year, 4 months ago said:
Sage Butter...Mmmmm...

minitindel 1 year, 4 months ago said:
WELL MICHAEL..... MY SON MICHAEL WILL LOVE THIS PRINTED AND SENDING IT TO HIM....I COULD EAT THE PEAS AND ONIONS ...HAHAHAHAHAAH THANK YOU ........ AND MAY I ADD BEAUTIFUL PICTURES ... SHERRY

meileen 1 year, 4 months ago said:
Great fish recipe, I like the detailed frying instructions because I hate to dry out fish! Thanks for taking the time to do the pictures, they are wonderful. . . .

angelinaw 1 year, 1 month ago said:
Thank you for the great recipe! I love how you use the herbs! And special thanks for the pictures and detailed instructions... it makes recipes much easier to follow because you are not guessing if you have it right.

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