Swordfish with Mustard-Caper Vinaigrette

Updated: Oct 10




I was happy to see swordfish at the market, so I scooped some up and started planning my meal. I quickly seared it and topped it with one of my favorite sauces that I had used before and created Swordfish with Mustard-Caper Vinaigrette. The steaks were juicy and when drizzled with this vinaigrette made up of briny capers and zesty mustard, made an incredibly delicious dish. The combination is luscious.


Ingredients for Swordfish with Mustard-Caper Vinaigrette:


Fish:

2 pounds swordfish

2 tablespoons + 1 tablespoon grapeseed oil

1/2 teaspoons kosher salt

1/2 teaspoon black pepper


Vinaigrette:

4 1/2 tablespoons extra virgin olive oil

3 teaspoons lemon zest

3 tablespoons of fresh lemon juice

3 tablespoons capers, rinsed and dried

1 1/2 teaspoons Dijon mustard

1/8 teaspoon kosher salt

1/4 + 1/8 teaspoons black pepper


Time-Saving Tip: Prepare the vinaigrette up to an hour before serving.


Let's see what we need.


We're ready to cook.


Combine the vinaigrette ingredients in a small jar. Shake well and set aside. If you don't have a small jar mix the dressing in a small bowl; set aside.


Coat the both sides of the fish with the 2 tablespoons of oil, salt, and pepper.


Heat 1 tablespoon of oil in a non-stick pan. Add the fish and when golden flip over. Cook for a minute and pop in a preheated 400-degree oven. Bake a few minutes until cooked.

Once plated, drizzle the fish with some of the vinaigrette. Pass around more of the dressing when serving the scallops.


It's ready! Swordfish with Mustard-Caper Vinaigrette are incredibly tasty. Serve this with a side of rice and a green vegetable for a perfect meal.

Enjoy!


Swordfish with Mustard-Caper Vinaigrette:

Fish:

  • 2 pounds swordfish

  • 2 tablespoons + 1 tablespoon grapeseed oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

Vinaigrette:

  • 4 1/2 tablespoons extra virgin olive oil

  • 3 teaspoons lemon zest

  • 3 tablespoons of fresh lemon juice

  • 3 tablespoons capers, rinsed and dried

  • 1 1/2 teaspoons Dijon mustard

  • 1/8 teaspoon kosher salt

  • 1/4 + 1/8 teaspoons black pepper

  • Combine the vinaigrette ingredients in a small jar. Shake well and set aside. If you don't have a small jar mix the dressing in a small bowl; set aside.

  • Coat the both sides of the fish with the 2 tablespoons of oil, salt, and pepper.

  • Heat 1 tablespoon of oil in a non-stick pan. Add the fish and when golden flip over. Cook for a minute and pop in a preheated 400-degree oven. Bake a few minutes until cooked.

  • Once plated, drizzle the fish with some of the vinaigrette. Pass around more of the dressing when serving the scallops.

  • Time-Saving Tip: Prepare the vinaigrette up to an hour before serving.

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