Pan-Seared Swordfish with Creamy Dijon Caper Sauce

Pan-Seared Swordfish with Creamy Dijon Caper Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (6-ounce) swordfish steaks, about ¾ inch thick

  • Salt and pepper

  • 1

    Tablespoon vegetable oil

  • 1

    shallot, minced

  • 12

    ounces cherry tomatoes, halved

  • ½

    cup crème fraîche

  • 2

    Tablespoons Dijon mustard

  • 2

    Tablespoons capers, rinsed

  • 1

    Tablespoon chopped fresh tarragon


1. Pat fish dry with paper towels and season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and registering 140 degrees, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. 2. 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 pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.


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