Crab Crusted Swordfish Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Toss the quartered red potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.

2. 2

   Cook the Mushrooms and Shallots

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and cook until translucent. Add sliced shiitake mushrooms and cook until soft. Season with salt and pepper. Remove from heat and set aside.

3. 3

   Prepare the Crab Mixture

   In a bowl, combine crab meat, cooked mushrooms and shallots, and a pinch of salt and pepper. Mix gently to avoid breaking up the crab meat.

4. 4

   Cook the Swordfish

   Heat the remaining olive oil in a skillet over medium-high heat. Season the swordfish steaks with salt and pepper. Cook for about 4-5 minutes on each side until golden brown and cooked through.

5. 5

   Crust the Swordfish

   During the last minute of cooking the swordfish, top each steak with the crab mixture and allow it to warm through.

6. 6

   Make the Horseradish Beurre Blanc

   In a small saucepan, combine white wine and lemon juice. Bring to a simmer and reduce by half. Remove from heat and whisk in butter until smooth. Stir in the prepared horseradish.

7. 7

   Prepare the Sweet Peas

   In a small pot, bring water to a boil. Add sweet peas and cook for 2-3 minutes until tender. Drain and season with salt and pepper.

8. 8

   Serve

   Plate the crab crusted swordfish alongside the roasted potatoes and sweet peas. Drizzle with horseradish beurre blanc before serving.