Pan-Seared Swordfish with Creamy Dijon-Caper Sauce

By GratefulSea

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.

Ingredients

• 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

Preparation

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.