Pan Roasted Swordfish with Tarragon Mustard Sauce
Ingredients
- 5 tablespoons unsalted butter, softened, divided
- 1/2 to 1 tablespoons Dijon mustard (smooth, not grainy)
- one 1-inch-thick swordfish steak (about 1 lb.)
- Sea salt
- fresh cracked black pepper
- 1/2 cup dry vermouth
- 1/8 cup finely chopped shallot
- 1/2 tablespoon olive oil
- 2 tablespoons coarsley chopped fresh tarragon
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