Balsamic Brown Butter Swordfish | Dorothy Lane Market

Balsamic Brown Butter Swordfish

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Feb 26th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • ¼ cup butter
  • DLM Pure Olive Oil
  • 2 (6-oz) swordfish steaks
  • Salt and pepper to taste
  • ¼ cup DLM Aged Balsamic Vinegar of Modena
  • 1 Tbsp DLM 100% Pure Honey
  • 1 Tbsp DLM Classic Dijon Mustard
  • 1 Tbsp capers, drained
  • 1 Roma tomato, diced

INSTRUCTIONS

1
Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2
Brush fish with oil and sprinkle with salt and pepper. Heat a sauté pan over medium-high heat and cook the swordfish until just opaque in center, about 4 minutes per side. Transfer to plates and tent loosely with foil to keep warm.
3
Remove pan from heat and deglaze with balsamic vinegar. Whisk in honey and mustard, then add the browned butter. Season to taste with salt and pepper and spoon sauce over fish.
4
Garnish with capers and tomatoes if desired.

IN THIS RECIPE

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Balsamic Brown Butter Swordfish

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • ¼ cup butter
  • DLM Pure Olive Oil
  • 2 (6-oz) swordfish steaks
  • Salt and pepper to taste
  • ¼ cup DLM Aged Balsamic Vinegar of Modena
  • 1 Tbsp DLM 100% Pure Honey
  • 1 Tbsp DLM Classic Dijon Mustard
  • 1 Tbsp capers, drained
  • 1 Roma tomato, diced

INSTRUCTIONS

1
Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2
Brush fish with oil and sprinkle with salt and pepper. Heat a sauté pan over medium-high heat and cook the swordfish until just opaque in center, about 4 minutes per side. Transfer to plates and tent loosely with foil to keep warm.
3
Remove pan from heat and deglaze with balsamic vinegar. Whisk in honey and mustard, then add the browned butter. Season to taste with salt and pepper and spoon sauce over fish.
4
Garnish with capers and tomatoes if desired.

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