Swordfish Poached in a Jalapeño Lemon Butter Sauce.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, swordfish poached in a jalapeño lemon butter sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Swordfish Poached in a Jalapeño Lemon Butter Sauce is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it is fast, it tastes delicious. Swordfish Poached in a Jalapeño Lemon Butter Sauce is something which I've loved my whole life. They're fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have swordfish poached in a jalapeño lemon butter sauce using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Swordfish Poached in a Jalapeño Lemon Butter Sauce:
- {Make ready 2 of swordfish steaks.
- {Make ready of Seasoning for fish and baby Bok choy (I used Weber Roasted Garlic Asiago).
- {Take 4-6 of baby Bok choy.
- {Make ready 4 of large mushrooms sliced.
- {Prepare 1 of shallot or small onion minced.
- {Take 1 of jalapeño minced.
- {Take 2 of garlic cloves minced.
- {Get 1/2 cup of white wine.
- {Get 1 cup of chicken broth.
- {Take 1/2 cup of heavy cream.
- {Prepare 4 Tbsp of fresh lemon juice.
- {Prepare 6 Tbsp of butter.
Instructions to make Swordfish Poached in a Jalapeño Lemon Butter Sauce:
- Season both sides of fish with a seasoning of your choice. Add olive oil and butter to pan. On high heat sear both sides of fish and remove fish to a plate..
- Cut Bok choy in half, brush cut side with olive oil and season. Sear cut side and remove to plate..
- Sauté shallot, jalapeño and mushrooms to soften. Add salt and pepper to taste. Then add garlic and cook for 1 minute..
- Add white wine and bring to a boil. Cook until almost all of the wine is gone..
- Add chicken broth, heavy cream, lemon juice, and butter. Bring sauce to a boil and reduce sauce by about 1/3, which is enough to thicken it..
- Return swordfish and Bok choy to pan, cover and on low heat cook fish to an internal temperature of 100-105 F..
- Plate fish and vegetables. Serve additional sauce on the side..
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