Pan-Fried Swordfish with Balsamic Shallot Confit is a sumptuous and flavorful dish that combines the richness of succulent swordfish with the sweet and tangy notes of caramelized shallots. Swordfish steak, known for its firm texture and mildly sweet flavor, is pan-seared to perfection, creating a golden crust while keeping the inside moist and tender.
Swordfish steaks are a popular choice among seafood enthusiasts and chefs alike for their rich, mildly sweet flavor and firm, meaty texture. Swordfish steaks are a popular choice among seafood enthusiasts and chefs alike for their rich, mildly sweet flavor and firm, meaty texture. The key is to use a hot pan to achieve a good sear and to avoid overcooking the fish, as swordfish can become dry if overcooked.
The star of this dish, however, is the balsamic shallot confit. The shallots are cooked slowly in extra virgin olive oil until they become golden and incredibly tender. The addition of balsamic vinegar and thyme not only enhances the sweetness of the shallots but also adds a layer of complexity with its acidic and woody notes. The resulting mixture is sweet, tangy, and deeply aromatic.
Serving the pan-fried swordfish with a generous spoonful of balsamic shallot confit creates a harmonious blend of flavors and textures. The richness of the fish is balanced by the acidity of the balsamic vinegar, while the sweetness of the caramelized shallots complements the natural flavors of the swordfish.
This elegant dish is not only a delight for the taste buds but also a feast for the eyes, with the golden-brown swordfish and the glossy, dark shallot confit creating a visually appealing contrast. It’s a meal that’s sure to impress, whether you’re serving it for a special occasion or a casual weeknight dinner.
Accompanied by a side of quinoa salad with green onions and red bell pepper, or any side of your choice, this Pan-Fried Swordfish and Balsamic Shallot Confit makes for a complete, nutritious, and utterly delicious meal. Enjoy every bite, and savor the symphony of flavors dancing on your palate!
Pan-Fried Swordfish and Balsamic Shallot Confit
2
servings10
minutes1
hour10
minutes1
hour20
minutesPan-Fried Swordfish with Balsamic Shallot Confit is a sumptuous and flavorful dish that combines the richness of succulent swordfish with the sweet and tangy notes of caramelized shallots.
Ingredients
- Pan-Fried Swordfish
2 swordfish steaks
1/2 cup flour
salt and ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, smashed
- Balsamic Shallot Confit
1 pound shallots, peeled and sliced
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 sprigs fresh thyme
salt and ground black pepper, to taste
Directions
- Balsamic Shallot Confit
- Prepare Shallots: Peel and thinly slice the shallots. Place in a large saucepan or cast iron skillet with the extra virgin olive oil.
- Cook Shallots: Place a large saucepan or cast iron skillet over low heat. Allow the shallots to cook slowly, stirring occasionally to ensure they cook evenly. Cook the shallots for about 40 to 45 minutes, or until they become very soft and golden.
- Add Flavorings: Once the shallots are soft and golden, add the balsamic vinegar, thyme sprigs, salt, and ground black pepper.
- Simmer: Continue to simmer the mixture over low heat for an additional 10 or so minutes, or until the vinegar has reduced and the shallots are dark and caramelized.
Remove from the the shallots from the skillet. - Pan-Fried Swordfish
- Season Swordfish: Pat the swordfish steaks dry with paper towels and season both sides with salt and ground black pepper. Dust with the flour, shaking off any excess.
- Heat oil: Add extra virgin olive oil to the same pan or skillet used to cook the shallots. Heat over a medium-high setting until shimmering.
- Cook Swordfish: Add the swordfish steaks to the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through.
Add Aromatics: After you flip the swordfish, add the smashed garlic and butter to the skillet. As the butter melts and it fuses with the oils of the garlic, carefully spoon the liquid over the swordfish. This not only adds flavor, but the hot liquid helps cook the fish. - Rest and Serve: Remove the swordfish from the skillet and let it rest for a couple of minutes. Serve the swordfish steaks with a generous spoonful of shallot confit and a wedge of lime on the side.
