Parsley Pepper Pan-Seared Swordfish recipe
All Recipes Seafood Fish
Ingredients
- 1 tablespoon extra-virgin olive oil, or to taste ½ white onion, diced 3 cloves garlic, diced, or more to taste 1 sprig fresh parsley, chopped ¼ cup dry white wine, or more as needed 1 (8 ounce) fillet striped bass ground black pepper to taste
Nutrition Info
- 502.6 caloriescarbohydrate: 17.6 gcholesterol: 154 mgfat: 22.3 gfiber: 3.3 gprotein: 45.6 gsaturatedFat: 3.8 gservingSize: -sodium: 184.6 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Parsley Pepper Pan-Seared Swordfish
Directions
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Heat olive oil in a cast iron skillet over medium-low heat. Add onion and garlic, cook and stir until slightly browned, about 5 minutes. Increase heat to medium and add parsley, cook for 1 minute.
Pour in enough white wine to cover the bottom of the skillet. Spread onion mixture to the edges of the skillet in a circle. Season both sides of the striped bass with black pepper. Place in the center of the the skillet, push onion mixture up against the sides. Cook until slightly browned and firm, about 4 minutes per side.