Hello, I’m Laura. Today, we’re going to prepare pan seared swordfish with roasted vegetable balls recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pan Seared Swordfish with Roasted Vegetable Balls Recipe
Pan Seared Swordfish with Roasted Vegetable Balls is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pan Seared Swordfish with Roasted Vegetable Balls is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have pan seared swordfish with roasted vegetable balls using 25 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pan Seared Swordfish with Roasted Vegetable Balls:
- Prepare 1 FOR VEGETABLES
- Prepare 4 large peeled russet potatos
- Make ready 3 large zucchini
- Prepare 12 tiny button mushrooms
- Make ready 12 peeled pearl onions
- Make ready 12 cherry tomatos
- Get 3 minced garlic cloves
- Prepare 1 tbsp butter
- Make ready 1 tbsp olive oil
- Make ready 1/2 tsp cajun seasoning
- Prepare 1/2 tsp black pepper and salt to taste
- Take 1 FOR FISH
- Take 1 1/2 lb swordfish cut into 4 1-4 inche slices
- Take 1 tbsp olive oil
- Make ready 1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning
- Make ready 1 FOR PAN SAUCE
- Prepare 2 tbsp dry
- Get 1/4 cup chicken stock
- Prepare 2 tbsp heavy cream
- Prepare 1 tbsp fresh lemon juice
- Take 1 tsp sausage sauce such as franks brand
- Make ready 1/2 tsp black pepper and salt to tasye
- Prepare 2 tbsp cold butter, cut into piecex
- Prepare 1 tbsp chopped parsley
- Take 2 chopped green onions
Steps to make Pan Seared Swordfish with Roasted Vegetable Balls:
- MAKE VEGETABLES
- With a melon baller make balls out of zucchini and potatos
- Preheat oven to 425
- In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don’t add tomatoes yet. Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.
- MAKE FISH AND PAN SAUCE
- While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to sausage oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate. Into skillet add and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.
- TO ASSEMBLE
- Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce
- This is really a meal in one but bread is also good with it!
So that is going to wrap it up with this distinctive dish pan seared swordfish with roasted vegetable balls recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
