Seared Swordfish With Tomato-saffron Coulis

Name: Seared Swordfish With Tomato-saffron Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave finely chopped fresh flat parsley, for garnish; 2 cloves garlic, peeled and smashed; 4 servings grapeseed oil; 2 Tbsps extra-virgin olive oil; 1 pinch a big of saffron; 4 servings Kosher or sea salt; 2 Tbsps chopped shallot; 1 teaspoon Sherry vinegar; 4 swordfish steaks, about 5-6 oz. each; 680 grams fresh tomatoes, preferably heirloom

Need a gluten free, dairy free, whole 30, and pescatarian main course? Seared Swordfish With Tomato-saffron Coulis could be an outstanding recipe to try. One serving contains 352 calories, 35g of protein, and 20g of fat. This recipe serves 4. A mixture of a big of saffron, olive oil, grapeseed oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Trim the swordfish steaks to remove any bloodlines. Pat them dry and refrigerate, uncovered, for about an hour before cooking.

Ingredients you will need

Swordfish Steaks

Cut an x in the bottom end of each tomato. Briefly blanch the tomatoes in boiling, salted water and shock them in an ice bath. When cool enough to handle, core, peel, and seed them, then cut them into chunks.

Ingredients you will need

Tomato

Water

Ice

Place the tomatoes in a blender, add the shallot and garlic, and puree until smooth.

Ingredients you will need

Tomato

Shallot

Garlic

Equipment you will use

Blender

Heat the olive oil in a small, shallow pan over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the saffron, crumbling it with your fingers, and toast in the oil until fragrant.

Ingredients you will need

Saffron

Toast

Cooking Oil

Remove from heat and carefully pour it into the tomato puree. Whiz the mixture in the blender again to incorporate, then pour the mixture out into the pan. Warm over medium heat until slightly reduced.

Ingredients you will need

Tomato Puree

Equipment you will use

Blender

Frying Pan

Season the swordfish steaks with salt on both sides.

Ingredients you will need

Swordfish Steaks

Salt

Add a thin film of grapeseed oil to the bottom of a skillet and warm over medium-high heat until shimmering.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Add the swordfish steaks two at a time and saut until browned and just cooked through, about 3-5 minutes per side, depending on thickness.

Ingredients you will need

Swordfish Steaks

Stir the sherry vinegar into the coulis, season with salt to taste, and divide the sauce among four plates.

Ingredients you will need

Sherry Vinegar

Sauce

Salt

Place the seared swordfish steaks on top, and finish with a sprinkle of chopped fresh parsley.

Ingredients you will need

Swordfish Steaks

Fresh Parsley

Equipment

Blender

Frying Pan

Ingredients

Servings:

1leave

finely chopped fresh flat parsley, for garnish 2cloves

garlic, peeled and smashed 4servings

grapeseed oil 2Tbsps

extra-virgin olive oil 1pinch

a big of saffron 4servings

Kosher or sea salt 2Tbsps

chopped shallot 1teaspoon

Sherry vinegar 4

swordfish steaks, about 5-6 oz. each 680grams

fresh tomatoes, preferably heirloom

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.