Pan-Seared Swordfish with Creamy Dijon-Caper Sauce

Name: Pan-Seared Swordfish with Creamy Dijon-Caper Sauce
Yield: Serves 4
Ingredients: 4 (6-ounce), swordfish steaks, about 3/4 inch thick; , Salt and pepper; 1 tablespoon, vegetable oil; 1 , shallot, minced; 12 ounces, cherry tomatoes, halved; 1/2 cup, crème fraîche; 2 tablespoons, Dijon mustard; 2 tablespoons, capers, rinsed; 1 tablespoon chopped, fresh tarragon

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Appears in Cook's Country December/January 2015

Main Courses

Fish & Seafood

Weeknight

SERVES4

TIME30 minutes

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce

WHY THIS RECIPE WORKS

Slim 3/4-inch-thick swordfish steaks cook quickly in the skillet. Crème fraîche cooks down to a slightly tart, creamy pan sauce.

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