Braised Swordfish with Dijon, Basil & Balsamic Vinegar
2- 6-8 oz. swordfish steaks
Flour to dust
2 T oil for frying
1/4 c sherry
1/4 c balsamic vinegar
2 T each (minced carrot, onion, celery & red pepper)
1 t minced shallots
2 T Dijon mustard
2 T shredded fresh basil, & a little extra for garnish
Pinch salt & pepper
1 T butter
Heat pan over med-high heat and add oil.
Lightly flour the swordfish and brown in the oil over medium-high heat for 2 minutes per side.
Add the minced vegetables, sherry and vinegar to the pan. Reduce the heat to low, cover the pan and continue cooking for another 3–4 minutes, until the vegetables soften and the liquid is reduced by half. Keep a close eye on the fish and cook until barely opaque in the center.
Add the shallots, mustard, basil and salt & pepper.
Remove the steaks to dinner plates. With the sauté pan off the heat, swirl the butter into the sauce. Then pour the sauce over the fish. Garnish with basil