Swordfish with Toasted Pecan Béarnaise

By á-2053

Ingredients

• 2 shallots, minced
• 1 Tbs. dried tarragon
• 3 Tbs. tarragon vinegar
• 1/4 cup dry white wine
• 3 large egg yolks
• 3/4 cup unsalted butter, at room temperature
• salt and pepper
• 1/2 cup pecans, lightly toasted and coarsely chopped
• 6 swordfish steaks, about 1 inch thick
• salt and pepper
• 3/4 cup milk
• 3/4 cup flour
• 2 Tbs. butter
• 2 Tbs. olive oil

Preparation

Step 1

Prepare the béarnaise by placing the shallots, tarragon, vinegar and wine in a small skillet. Cook over medium-high heat until all but a teaspoon or so of the liquid has evaporated, 5 to 7 minutes. Remove from the heat. Place the egg yolks in the top of a double boiler over barely simmering water and beat until foamy. Whisk in the butter, tablespoon by tablespoon, until all is incorporated and the sauce is thick. Stir in the shallot-tarragon reduction. Season with salt and pepper, then stir in the pecans. Let stand at room temperature while preparing the swordfish.
Season the swordfish with salt and pepper. Dip each steak in milk and then flour, shaking off the excess. Heat the oil and butter together in a large skillet over medium-high heat. Add the swordfish and sauté, turning once, until lightly browned on both sides and just cooked through in the center, 5 or 6 minutes per side. Transfer to serving plates and top with a dollop of the béarnaise.