Roasted Swordfish with Brussels Sprouts and Lemon Beurre Blanc

Instructions

1. 1

   Preheat your oven to 425°F. Toss the halved Brussels sprouts with 3 tablespoons of olive oil, half the salt, and half the pepper on a large baking sheet. Spread them in a single layer cut-side down and roast for 20-25 minutes until golden and crispy, stirring halfway through.

   Tip: Don't overcrowd the pan; this ensures proper caramelization rather than steaming.

2. 2

   While Brussels sprouts roast, prepare the beurre blanc. In a small saucepan, combine minced shallots, white wine, and 1 tablespoon of lemon juice. Simmer over medium heat for 3-4 minutes until reduced by half.

   Tip: Reducing the wine concentrates its flavor and removes excess acidity.

3. 3

   Remove the saucepan from heat and let cool for 1 minute. Whisk in cold butter cubes one at a time, ensuring each piece is fully incorporated before adding the next. Whisk in the remaining 2 tablespoons of lemon juice, then season with a pinch of salt and pepper. Strain through a fine sieve if desired for a silkier sauce.

   Tip: Keep the heat low to avoid breaking the emulsion; the sauce should be creamy and pale.

4. 4

   Pat the swordfish steaks dry with paper towels and season both sides generously with the remaining salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until just shimmering.

   Tip: Dry fish ensures a better sear and prevents sticking.

5. 5

   Carefully place swordfish steaks in the hot oil and sear for 4-5 minutes per side without moving them, until golden brown crusts form. The fish should reach an internal temperature of 145°F.

   Tip: Let the fish develop a crust undisturbed for optimal flavor and texture.

6. 6

   Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden. Toss with fresh parsley and lemon zest.

   Tip: Toasting the breadcrumbs adds a pleasant nutty flavor and prevents them from becoming soggy.

7. 7

   Divide the roasted Brussels sprouts among four plates. Top each with a swordfish steak, then spoon the warm lemon beurre blanc over and around the fish. Finish with a generous pinch of the toasted breadcrumb mixture.

   Tip: Serve immediately while the beurre blanc is still warm and creamy.