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Pan Seared Swordfish With Roasted Vegetable Balls Recipe

Pan Seared Swordfish with Roasted Vegetable Balls Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Pan Seared Swordfish with Roasted Vegetable Balls in your home. Then, follow these steps below to serve Pan Seared Swordfish with Roasted Vegetable Balls for your family or friends.

Ingredients: Pan Seared Swordfish with Roasted Vegetable Balls

  • 1 FOR VEGETABLES
  • 4 large peeled russet potatos
  • 3 large zucchini
  • 12 tiny button mushrooms
  • 12 peeled pearl onions
  • 12 cherry tomatos
  • 3 minced garlic cloves
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp cajun seasoning
  • 1/2 tsp black pepper and salt to taste
  • 1 FOR FISH
  • 1 1/2 lb swordfish cut into 4 1-4 inche slices
  • 1 tbsp olive oil
  • 1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning
  • 1 FOR PAN SAUCE
  • 2 tbsp dry white wine
  • 1/4 cup chicken stock
  • 2 tbsp heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce such as franks brand
  • 1/2 tsp black pepper and salt to tasye
  • 2 tbsp cold butter, cut into piecex
  • 1 tbsp chopped parsley
  • 2 chopped green onions

How to Make Pan Seared Swordfish with Roasted Vegetable Balls

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Pan Seared Swordfish with Roasted Vegetable Balls in your home by yourself.

    Step 1
  • MAKE VEGETABLES
  • Step 2
  • With a melon baller make balls out of zucchini and potatos
  • Step 3
  • Preheat oven to 425
  • Step 4
  • In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don't add tomatoes yet. Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.
  • Step 5
  • MAKE FISH AND PAN SAUCE
  • Step 6
  • While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to hot oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate. Into skillet add wine and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.
  • Step 7
  • TO ASSEMBLE
  • Step 8
  • Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce
  • Step 9
  • This is really a meal in one but bread is also good with it!
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