Pan-Seared Swordfish
Season 2; Episode 6

Compound Butter

Yield Information
Number of Portions: 32

 Quantity  Unit  Ingredient 
1  pound  butter softened 
1/2  cup  parsley minced 
3/4  cup  roasted peppers minced 
2  teaspoons  minced garlic or to taste 
1  pinch  The Edge or tri-mix 
1/2    lemon juiced 


Yield Information
Number of Portions: 2-3

 Quantity  Unit  Ingredient 
1 - 11/2  pound  swordfish steak fresh if possible 
3/4  cup  soy sauce  
3/4  cup  orange juice  
3/4  cup  cider vinegar  
3/4  cup  honey  
1/2    lemon juiced 
1  pinch  The Edge or tri-mix 
1  tablespoon  olive oil  
1  tablespoon  compound butter see above 

Lyonnaise Potatoes

Yield Information
Number of Portions: 3

 Quantity  Unit  Ingredient 
2  large  potatoes cooked 
1  tablespoon  olive oil  
3/4  cup  caramelized onions  
1  teaspoon  minced garlic or more if needed 
1  pinch  The Edge or tri-mix 
11/2  cups  chicken stock  
1  tablespoon  butter optional 

Compound Butter Procedure

Place butter into a large bowl

Add parsley, minced roasted peppers, garlic and The Edge. Stir well with wooden spoon, or use paddle attachment on stand mixer.

Stir in the lemon juice.

Form the butter into a log. Roll in waxed paper or parchment and freeze.

Slice butter from log to use in recipes or to top dishes.

NOTES : Tri-mix is a combination of salt, pepper and granulated garlic.

For the roasted peppers, use any combination of colored bell peppers you desire. Roast or grill to char, peel, seed and devein and mince.

Swordfish Procedure

Mix marinade- combine soy sauce, orange juice, cider vinegar, honey, and The Edge in a bowl. Stir to dissolve honey. Add the juice of 1/2 a lemon.

Place the swordfish into the marinade (you only need enough to cover well, save the remainder for another use) and let sit inthe refrigerator for about an hour. Be careful not to over marinate as the acid will "cook" the fish.

Place a skillet over medium-high heat and add the olive oil. While the oil heats, remove the fish from the marinade and drain well. When oil is hot, tip the pan away from you and set the fish onto the center of the pan, then slowly tip the pan back to horizontal. This will help prevent hot oil from splattering onto your hand.

Sear the fish on one side, then turn over. If you want your fish medium rare or medium, a few minutes on each side is enough. If you wish the fish cooked through, place the pan into a preheated 350° oven for about 10 minutes to finish cooking.

Remove from pan and place a dollop of compound butter on top. Serve.

Lyonnaise Potatoes

Slice whole cooked potatoes (peeled or not) into 1/4" slices. 

Place a skillet over medium-high heat and add 1 tablespoon oil. Add the onions and garlic to the hot oil and stir around for about 1 minute.

Add the potato slices and stir into the onion garlic mixture carefully. You don't want to break up the potatoes too much. Flip the pan to allow the potatoes to brown a bit on all sides. Sprinkle with The Edge and flip or stir lightly to mix.

Slowly pour in the chicken stock and bring to a boil. Cook to reduce a bit, then add the butter if using. Stir and swirl the pan to melt the butter.

Remove from heat and serve.