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Pan-Seared Swordfish with Creamy Dijon-Caper Sauce


Pan-Seared Swordfish with Creamy Dijon-Caper Sauce is the perfect recipe for weeknight meals or dress this dish up with a glass of good white wine and a side of fresh sauteed asparagus, creamy mashed potatoes, or fluffy rice pilaf for a full meal that is sure to impress. This recipe is filled with the flavors of zesty Dijon mustard, creamy crème fraîche, briny capers, and fresh tarragon for a succulent main course that will quickly become your new favorite recipe.

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  • 4 (6-ounce) swordfish steaks, about 0.75-inch thick
  • salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 12-ounces cherry tomatoes, halved
  • 1/2 cup crème fraîche
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh tarragon, chopped


Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from


Step 1

Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil.

Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

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