FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2SWORDFISH RECIPES >>>>> >  Broiled Swordfish with Dijon Sauce

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SWORDFISH, BROILED - WITH SAUCE DIJON

Yield: 6 servings.
 

INGREDIENTS

    • 2 pounds Florida swordfish steaks
    • 1/4 cup cooking oil
    • 1/4 cup tarragon vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon paprika
    • 1 clove Florida garlic, sliced
    • 1/8 teaspoon cayenne
    • Paprika
    • Chopped Florida parsley
    • Sauce Dijon (recipe follows)
     

DIRECTIONS

Place fish in shallow dish.
Combine oil, vinegar, salt, paprika, garlic, and cayenne; pour over fish. Cover and refrigerate at least 2 hours, turning several times.

Place steaks on lightly-oiled broiler pan, reserving liquid for basting. Broil about 3 inches from source of heat for 6-8 minutes, basting with sauce.
Turn steaks and baste. Broil an additional 6-8 minutes or until fish flakes easily with a fork, basting several times.
Sprinkle with paprika and chopped parsley.
Serve with Sauce Dijon.
 

    NUTRITION
    Per servings:
    calories 270, calories from fat 140, total fat 15g, saturated fat 3g, cholesterol 60mg, total carbohydrate 1g, protein 30g.

     

SAUCE DIJON
Yield: 1 cup.

    Ingredients
    • 2 Florida egg yolks, beaten
    • 1/4 cup water
    • 2 tablespoons tarragon vinegar
    • 1 tablespoon Dijon style or other prepared mustard
    • 1 tablespoon Florida sugar
    • 1/4 teaspoon salt
    • 1/2 cup sour cream

Directions
Combine egg yolks, water, vinegar, mustard, sugar, and salt; mix well.
Cook over low heat stirring constantly until thick.
Stir in sour cream. Serve warm.

    NUTRITION
    Per serving:
    calories 70, calories from fat 50, total fat 6g, saturated fat 3g, cholesterol 80mg, total carbohydrate 2g, protein 2g

     

Florida Bureau of Seafood and Aquaculture
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages