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Pan Seared Swordfish with Roasted Vegetable Balls
Pan Seared Swordfish with Roasted Vegetable Balls

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We hope you got benefit from reading it, now let’s go back to pan seared swordfish with roasted vegetable balls recipe. You can cook pan seared swordfish with roasted vegetable balls using 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Pan Seared Swordfish with Roasted Vegetable Balls:
  1. Get 1 FOR VEGETABLES
  2. Take 4 large peeled russet potatos
  3. Use 3 large zucchini
  4. Take 12 tiny button mushrooms
  5. Take 12 peeled pearl onions
  6. Get 12 cherry tomatos
  7. Prepare 3 minced garlic cloves
  8. Provide 1 tbsp butter
  9. Use 1 tbsp olive oil
  10. Use 1/2 tsp cajun seasoning
  11. Take 1/2 tsp black pepper and salt to taste
  12. Use 1 FOR FISH
  13. Get 1 1/2 lb swordfish cut into 4 1-4 inche slices
  14. You need 1 tbsp olive oil
  15. Prepare 1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning
  16. Take 1 FOR PAN SAUCE
  17. Use 2 tbsp dry white wine
  18. Provide 1/4 cup chicken stock
  19. Provide 2 tbsp heavy cream
  20. Provide 1 tbsp fresh lemon juice
  21. You need 1 tsp hot sauce such as franks brand
  22. Get 1/2 tsp black pepper and salt to tasye
  23. Take 2 tbsp cold butter, cut into piecex
  24. Prepare 1 tbsp chopped parsley
  25. Get 2 chopped green onions
Instructions to make Pan Seared Swordfish with Roasted Vegetable Balls:
  1. MAKE VEGETABLES
  2. With a melon baller make balls out of zucchini and potatos
  3. Preheat oven to 425
  4. In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don't add tomatoes yet. Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.
  5. MAKE FISH AND PAN SAUCE
  6. While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to hot oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate. Into skillet add wine and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.
  7. TO ASSEMBLE
  8. Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce
  9. This is really a meal in one but bread is also good with it!

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