Stuffed Swordfish
Stuffed Swordfish
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1572
- Total Fat
- 112
- Saturated Fat
- 64
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 62
- Cholesterol
- 456
- Sodium
- 1577
- Total: 55 min
- Active: 55 min
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1572
- Total Fat
- 112
- Saturated Fat
- 64
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 62
- Cholesterol
- 456
- Sodium
- 1577
- Total: 55 min
- Active: 55 min
Ingredients
1/2 teaspoon minced garlic, plus a pinch
1/2 teaspoon minced shallots
1/4 teaspoon crushed red pepper flakes
2 to 3 cubes butter
2 ounces wild mushrooms (shiitake, oyster), sliced
1 ounce raw shrimp, diced
3 to 4 ounces dry white wine
1 teaspoon chopped scallions
1 ounce crabmeat
1 ounce toasted breadcrumbs
Salt and ground pepper
One 7-ounce piece swordfish
1/3 cup all-purpose flour
3 tablespoons clarified butter
2 to 3 ounces fish stock
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
Garlic mashed potatoes, for serving
Directions
- 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.
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