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Poached Swordfish with Lemon-Parsley Sauce


The Big Book of Slow Cooker recipes

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  • 1 Tbsp Butter
  • 4 thin sliced sweet onion
  • 2 cups water
  • 4 ) 6oz Swordfish steaks
  • Sea Salt, to taste
  • 1 Lemon
  • 2 Tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1/4 tsp Dijon Mustard
  • 1 Tbsp fresh flat-leaf Parsley, minced


Servings 4


Step 1

Use the butter to grease the bottom and halfway up the side of the slow cooker. Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes

Place a swordfish steak over each onion slice. Thinly slice the lemon; discard the seeds and place the slices over the fish. Cover and cook on high for 45 minutes or until the fish is opaque. Transfer the (well-drained) fish to individual serving plates or to a serving platter

Add the oil,lemon juice, mustard and pepper, if using, to a bowl; whisk to combine. Immediately before serving the swordfish, fold in the parsley. Evenly divide the sauce between the swordfish steaks.

For a Swordfish Salad: Triple the amount of lemon-parsley sauce and toss 2/3 of it together with 8 cups of salad greens. Arrange 2 cups of greens on each serving plate. Place a hot or chilled swordfish steak over each plate of the dressed greens. Spoon additional sauce over the fish.


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