Pan Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Ingredients
- 4 1-inch thick swordfish fillets (about 6 oz each)
- 2 chopped ripe tomatoes
- 1 Bundle of watercress
- 1 T olive oil
- For lemon beurre blanc:
- 1 to 2 shallots, chopped finely
- ½ cup white wine
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspon lemon zest
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
Instructions
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