Baked Swordfish with Lemon Garlic Cream Sauce
Ingredients
The fish
-
4
pieces
swordfish fillets (approx 6oz each and 1-inch thickness)
The sauce
-
1
Tbsp
grass-fed butter or ghee
-
1
medium
shallot, finely diced
-
5
cloves
garlic, minced
-
1 ⅓
cups
heavy cream
-
3
Tbsp
capers
-
1
tsp
Dijon mustard
-
¾
tsp
fine sea salt
-
¼
tsp
freshly ground black pepper
-
2
pinches
cayenne pepper
-
2
tsp
freshly squeezed lemon juice
-
to taste
fresh parsley for garnish, chopped
-
to taste
lemon zest and wedges for serving
Instructions
- Preheat the oven to 400ºF (205ºC).
- Grease a large ceramic or glass baking dish with butter.
- Dry the swordfish fillets with paper towels and place them in the baking dish.
- Melt butter in a small saucepan over medium heat, then sauté the shallot and garlic for 2 minutes.
- Add cream, capers, Dijon mustard, salt, pepper, and cayenne to the saucepan and heat until warm.
- Stir in lemon juice and remove from heat.
- Pour the cream sauce over the swordfish fillets.
- Bake for 13-14 minutes or until the centers reach 135ºF (57ºC).
- Garnish with parsley and lemon zest before serving.
- Serve with cream sauce and lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
22g
Total carbohydrates
3g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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