"Pan-Fried Swordfish with Balsamic Shallot Confit is a sumptuous and flavorful dish that combines the richness of succulent swordfish with the sweet and tangy notes of caramelized shallots."
Pan-Fried Swordfish and Balsamic Shallot Confit
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 1hr 10mins
Serves or Makes: 2
Recipe Card
ingredients
Pan-Fried Swordfish
- 2 swordfish steaks
- 1/2 cup flour
- salt and ground black pepper, to taste
- 1 tablespoon butter
- 3 cloves smashed garlic
ingredients
Balsamic Shallot Confit
- 1 pound peeled and sliced shallots
- 1 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 3 sprigs of thyme
- salt and ground black pepper, to taste
Method
Balsamic Shallot Confit
Step 1
Peel and thinly slice the shallots. Place in a large saucepan or cast iron skillet with the extra virgin olive oil.
Step 2
Place a large saucepan or cast iron skillet over low heat. Allow the shallots to cook slowly, stirring occasionally to ensure they cook evenly. Cook the shallots for about 40 to 45 minutes, or until they become very soft and golden.
Step 3
Once the shallots are soft and golden, add the balsamic vinegar, thyme sprigs, salt, and ground black pepper.
Step 4
Continue to simmer the mixture over low heat for an additional 10 or so minutes, or until the vinegar has reduced and the shallots are dark and caramelized.
Pan-Fried Swordfish
Step 1
Pat the swordfish steaks dry with paper towels and season both sides with salt and ground black pepper. Dust with the flour, shaking off any excess.
Step 2
Add extra virgin olive oil to the same pan or skillet used to cook the shallots. Heat over a medium-high setting until shimmering.
Step 3
Add the swordfish steaks to the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through.
Step 4
After you flip the swordfish, add the smashed garlic and butter to the skillet. As the butter melts and it fuses with the oils of the garlic, carefully spoon the liquid over the swordfish. This not only adds flavor, but the hot liquid helps cook the fish.
Step 5
Remove the swordfish from the skillet and let it rest for a couple of minutes. Serve the swordfish steaks with a generous spoonful of shallot confit and a wedge of lime on the side.