Stuffed Swordfish
Ingredients
- 1/2 teaspoon minced garlic, plus a pinch
- 1/2 teaspoon minced shallot ⓘ
- 1/4 teaspoon crushed red pepper flakes ⓘ
- 2 -3 cubes butter ⓘ
- 2 ounces wild mushrooms, sliced (shiitake, oyster) ⓘ
- 1 ounce raw shrimp, diced
- 3 -4 ounces dry white wine ⓘ
- 1 teaspoon chopped scallion ⓘ
- 1 ounce crabmeat ⓘ
- 1 ounce toasted breadcrumb ⓘ
- salt and pepper ⓘ
- 1 (7-ounce) piece swordfish
- 1/3 cup all-purpose flour ⓘ
- 3 tablespoons clarified butter
- 2 -3 ounces fish stock ⓘ
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium-high heat, saute the garlic, shallots and red pepper flakes in the butter cubes for 5 minutes. Then add the mushrooms and shrimp and continue sauteing until the shrimp turns pink. Add 1 to 2 ounces of the wine and simmer a bit before adding the scallions. Add the crabmeat. Then add the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Let the mixture cool completely (3 to 5 minutes) before stuffing the swordfish portions.
- Prior to cooking the swordfish, sprinkle it with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool and the fish is seasoned, cut a 2-inch slit at the top of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.
- Saute the swordfish in a skillet over medium-high heat in the clarified butter. After lightly browning one side of the fish, about 3 minutes, flip it over and place in the oven to finish cooking, about 8 minutes.
- Once the fish is done, take the pan out of the oven, add the pinch minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and tighten up the sauce. Season the pan sauce with a little salt and add the parsley.
- Take the swordfish out of the pan and place on a serving dish. Make any adjustments to the sauce before serving over the fish.
- Serve on a bed of garlic mashed potatoes.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).