Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sautéed swordfish with rosemary. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish. Heat your large skillet on medium to high heat. Plate the fish, then pour the sauce around the perimeter of the fish.
Sautéed Swordfish with Rosemary is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Sautéed Swordfish with Rosemary is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook sautéed swordfish with rosemary using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sautéed Swordfish with Rosemary:
- Take 2 fillets Swordfish
- Make ready 1 Pepper (whole)
- Prepare 1 Salt
- Make ready 1 Flour
- Prepare 1 Rosemary
- Get 5 tbsp Olive oil
- Prepare 50 ml Sake
New England has long been known for its swordfish. And chef-owner Scott Herritt, of the city's historic Restaurant The Marliave does it justice with his seared version, served with a simple herb butter. Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade.
Instructions to make Sautéed Swordfish with Rosemary:
- Here's the swordfish.
- Season the swordfish with salt and pepper. Use a pepper mill to make coarsely ground pepper.
- Dust the swordfish evenly with flour.
- Place the rosemary on top of the swordfish and start heating the oil in a skillet.
- Sauté the swordfish with plenty of oil.
- When they are lightly brown on the surface, discard the excess oil. Add the sake and flambé.
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer.
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