Swordfish Steaks With Dill-Mustard Sauce
Juicy swordfish steaks are paired with a tangy dill-mustard sauce, offering a flavorful, elegant meal perfect for seafood lovers and special occasions.
Ingredients
Instructions
- In a large skillet, heat Italian dressing and cook the fish over medium heat, turning once, for 8 minutes or until the fish flakes.
- Remove the fish to a serving platter and keep warm.
- Into the skillet, add white wine, then pepper, dill, and mustard.
- Bring to a boil, then simmer, stirring occasionally, for 8 minutes.
- Stir in the cream and heat for 1 minute or until thickened.
- Serve the sauce over the fish.
- Garnish with baby vegetables if desired.
Tips & Substitutions
For the best flavor, marinate the swordfish in the Italian dressing for 30 minutes before cooking. If you don't have dry white wine, a splash of chicken broth can work as a substitute. Fresh dill is preferable, but dried dill can also be used. To achieve a nice sear, ensure your skillet is hot before adding the fish.
Serving Suggestions
Serve the swordfish steaks with the dill-mustard sauce drizzled on top. This dish pairs beautifully with roasted baby vegetables or a fresh green salad. For a heartier meal, consider serving alongside Coastal Casserole Delight or some crusty bread to soak up the sauce.
Storage & Reheating
Store any leftover swordfish and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to avoid drying out the fish. Adding a splash of cream or broth can help restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish Steaks With Dill-Mustard Sauce contains roughly 164 calories, with 17g protein, 7g carbohydrates, and 8g fat. It is an excellent source of vitamin C (96% of the Daily Value), vitamin D (50% of the Daily Value), and vitamin A (36% of the Daily Value), and a good source of potassium and calcium. At about 164 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen swordfish for this recipe?
Yes, you can use frozen swordfish, but make sure to thaw it completely in the refrigerator before cooking for even cooking and better texture. Avoid thawing at room temperature as it may affect the fish's quality.
What can I use instead of heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. However, keep in mind that the sauce may not thicken as much, so consider adding a cornstarch slurry for a thicker consistency.
How can I tell when the swordfish is cooked properly?
Swordfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It should be opaque in color. Avoid overcooking to prevent it from becoming dry.
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).