Lemon-Butter Swordfish with Brussels Sprouts and Pancetta
Lemon-Butter Swordfish with Brussels Sprouts and Pancetta
by BushyEyes
1 Comment
BushyEyes
# Lemon-Butter Swordfish:
* 2 8-ounce swordfish filets * 1 tablespoon olive oil * 1 tablespoon butter * ¼ cup chicken stock or dry white wine * 1 teaspoon fresh mixed herbs (such as rosemary, thyme, or sage) minced * 1 clove garlic, peeled and minced * 1 Meyer lemon, one half juiced, one half sliced into rounds * Salt and pepper to taste
**Prepare Swordfish:**
1. Pat the swordfish dry and season with salt and pepper.
**Sear Swordfish:**
1. Heat olive oil in a skillet over medium-high until shimmering and very hot. Add the swordfish and cook for 3–4 minutes. Flip and cook for an additional 3 minutes. The swordfish should be at about 125ºF at this point. 2. **Prepare Lemon-Butter Sauce:** Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes. 3. Once the fish reaches 130ºF, remove the filets from the skillet, transfer them to a plate, and rest for 5 minutes. 4. Taste the sauce and season once more to your preferences. Once the sauce is thick enough that it lightly coats the back of a spoon, turn off the heat.
**To Serve:**
1. Spoon the sauce over the swordfish. Garnish with two slices of lemon. Enjoy!
**To Serve:**
1. Add the fish to a serving plate and spoon the sauce over top. Garnish with two slices of lemon. Enjoy!
# Pancetta Brussels Sprouts:
* 4 ounces pancetta, diced * 1 yellow onion, peeled and sliced * 12 ounces Brussels sprouts, trimmed and quartered * 2 tablespoons butter * Salt and pepper to taste
**Fry the pancetta:**
1. Place the diced pancetta in a skillet and turn the heat to medium. Cook for 5–6 minutes until the fat renders and the pancetta is browned and crispy. Transfer to a bowl, leaving the fat in the skillet.
**Sauté the onion and Brussels sprouts:**
1. Add the onion to the pancetta fat and cook over medium heat for 4 minutes. Turn the heat to medium-high and add the Brussels sprouts and cook, turning occasionally, for 5 minutes until the sprouts begin to char in places. Season all over with salt and pepper. 2. Melt the butter into the skillet and add the cooked pancetta. Sauté for an additional 3–4 minutes.
**Finish the sprouts:**
1. Taste and season the sprouts with salt and pepper once more. Turn off the heat and transfer to a serving bowl.
**To serve it all up:**
1. Transfer the swordfish to a plate and spoon the lemon-butter sauce on top. Serve with the sprouts and mashed potatoes if you like. Enjoy!
1 Comment
# Lemon-Butter Swordfish:
* 2 8-ounce swordfish filets
* 1 tablespoon olive oil
* 1 tablespoon butter
* ¼ cup chicken stock or dry white wine
* 1 teaspoon fresh mixed herbs (such as rosemary, thyme, or sage) minced
* 1 clove garlic, peeled and minced
* 1 Meyer lemon, one half juiced, one half sliced into rounds
* Salt and pepper to taste
**Prepare Swordfish:**
1. Pat the swordfish dry and season with salt and pepper.
**Sear Swordfish:**
1. Heat olive oil in a skillet over medium-high until shimmering and very hot. Add the swordfish and cook for 3–4 minutes. Flip and cook for an additional 3 minutes. The swordfish should be at about 125ºF at this point.
2. **Prepare Lemon-Butter Sauce:**
Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes.
3. Once the fish reaches 130ºF, remove the filets from the skillet, transfer them to a plate, and rest for 5 minutes.
4. Taste the sauce and season once more to your preferences. Once the sauce is thick enough that it lightly coats the back of a spoon, turn off the heat.
**To Serve:**
1. Spoon the sauce over the swordfish. Garnish with two slices of lemon. Enjoy!
**To Serve:**
1. Add the fish to a serving plate and spoon the sauce over top. Garnish with two slices of lemon. Enjoy!
# Pancetta Brussels Sprouts:
* 4 ounces pancetta, diced
* 1 yellow onion, peeled and sliced
* 12 ounces Brussels sprouts, trimmed and quartered
* 2 tablespoons butter
* Salt and pepper to taste
**Fry the pancetta:**
1. Place the diced pancetta in a skillet and turn the heat to medium. Cook for 5–6 minutes until the fat renders and the pancetta is browned and crispy. Transfer to a bowl, leaving the fat in the skillet.
**Sauté the onion and Brussels sprouts:**
1. Add the onion to the pancetta fat and cook over medium heat for 4 minutes. Turn the heat to medium-high and add the Brussels sprouts and cook, turning occasionally, for 5 minutes until the sprouts begin to char in places. Season all over with salt and pepper.
2. Melt the butter into the skillet and add the cooked pancetta. Sauté for an additional 3–4 minutes.
**Finish the sprouts:**
1. Taste and season the sprouts with salt and pepper once more. Turn off the heat and transfer to a serving bowl.
**To serve it all up:**
1. Transfer the swordfish to a plate and spoon the lemon-butter sauce on top. Serve with the sprouts and mashed potatoes if you like. Enjoy!