Pan Seared Swordfish Recipe

Time45m

Serves4

Parisienne gnocchi, littleneck clams, beurre blanc, corn, chanterelle mushrooms, seabeans, herbs

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Ingredients

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1
Prepare the Beurre Blanc
In a saucepan, combine white wine and shallots. Simmer until reduced by half, then add heavy cream. Gradually whisk in cold butter until the sauce is smooth and emulsified. Season with salt and pepper.
2
Cook the Clams
In a large pot, add littleneck clams with a splash of white wine and cover. Cook over medium heat until the clams open, about 5-7 minutes. Discard any that do not open.
3
Sear the Swordfish
Season the swordfish steaks with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the swordfish for 3-4 minutes on each side until golden brown and cooked through.
4
Sauté the Vegetables
In the same skillet, add chanterelle mushrooms and corn. Sauté for 3-4 minutes until tender. Add the seabeans and cooked Parisienne gnocchi, stirring to combine.
5
Plate the Dish
On each plate, place a portion of the sautéed gnocchi and vegetable mixture, top with a swordfish steak, and spoon the beurre blanc over the fish. Garnish with fresh herbs and clams.