Swordfish Meuniere Recipes

Steps:

• dip the fish in milk, and dredge with the flour.
• in a pan, put the butter and oil and mix.
• place the fish in the oil mix, and coat thoroughly.
• fry on a moderate heat for about 15-20 minutes, turning regularly, until fish is browned.
• sprinkle with parsley and serve with some boiled potatoes.

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
• For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
• Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
• Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
• Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

Steps:

• Season the fish with salt and pepper and turn in flour, shaking off excess.
• -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
• -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
• -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.

Steps:

• Combine all ingredients and simmer 5 minutes.

Steps:

• Heat the butter and add the shrimp cooking long enough to heat through thoroughly.
• Remove to a hot platter.
• Add lemon juice to the butter and the parsley.
• Season with the salt and pepper to taste.
• Pour this over the shrimp on the platter. Serve.

Steps:

• Combine egg and milk in a large shallow bowl.
• combine flour, salt, and pepper in a shallow dish.
• Dip fish in egg mixture, and dredge in flour mixture.
• Melt 1/4 cup butter in a large nonstick skillet over medium heat.
• Add oil; increase heat to medium-high.
• Place fish in skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
• Drain on paper towels.
• Melt remaining 1/4 cup butter in skillet.
• Stir in chopped parsley, lemon juice and Worcestershire sauce.
• Spoon over fish.
• Garnish, if desired.