Mustard Glazed Swordfish
Provided by Mel & Sheryl London
Crunchy mustard seeds, a bit of dill and a touch of mayonnaise form a golden, puffy glaze over firm-fleshed swordfish.
- 2 tablespoons whole mustards seeds
- 2 tablespoons dry white wine
- 1/3 cup coarse-grain mustard
- 2 tablespoons lemon juice
- 2/3 cup mayonnaise
- 2 tablespoons finely minced shallots (about 2 or 3 large shallots)
- 1 tablespoon snipped fresh dill
- 4 swordfish steaks, 1 inch thick, weighing between 6 and 8 ounces (Substitute: shark of monkfish)
- Salt and pepper to taste
Soak the mustard seeds in wine for at least 30 minutes to soften them a bit. Drain the seeds, discard the wine and add the seeds to a small bowl. Add the coarse mustard, lemon juice, mayonnaise, shallots and dill and whisk to combine.
Preheat the oven to 425 degrees. Butter or oil an oven-to-table baking pan. Spread about 1/3 of the mustard glaze on the bottom of the pan and arrange the fish on top. Season with salt and pepper and spoon the remaining glaze over the fish. Bake for about 10-12 minutes or until the fish, when tested with the point of the knife, is opaque all the way through and the glaze is browned a bit. (See Note) If the fish is not dappled with brown, slip it under the broiler for about 30 seconds.
Note: Swordfish does not separate into flakes when tested. When properly cooked, the flesh is opaque. Cut into the thickest part of one piece with the tip of the knife after 7-8 minutes to begin testing for doneness.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.