Step-by-Step Guide to Prepare Eric Ripert Pan Seared Swordfish with Roasted Vegetable Balls

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pan seared swordfish with roasted vegetable balls. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pan Seared Swordfish with Roasted Vegetable Balls is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Pan Seared Swordfish with Roasted Vegetable Balls is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pan seared swordfish with roasted vegetable balls using 25 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pan Seared Swordfish with Roasted Vegetable Balls:

1. Get 1 FOR VEGETABLES
2. Get 4 large peeled russet potatos
3. Make ready 3 large zucchini
4. Prepare 12 tiny button mushrooms
5. Get 12 peeled pearl onions
6. Make ready 12 cherry tomatos
7. Get 3 minced garlic cloves
8. Take 1 tbsp butter
9. Get 1 tbsp olive oil
10. Make ready 1/2 tsp cajun seasoning
11. Prepare 1/2 tsp black pepper and salt to taste
12. Make ready 1 FOR FISH
13. Prepare 1 1/2 lb swordfish cut into 4 1-4 inche slices
14. Prepare 1 tbsp olive oil
15. Make ready 1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning
16. Get 1 FOR PAN SAUCE
17. Get 2 tbsp dry white wine
18. Make ready 1/4 cup chicken stock
19. Get 2 tbsp heavy cream
20. Take 1 tbsp fresh lemon juice
21. Take 1 tsp hot sauce such as franks brand
22. Take 1/2 tsp black pepper and salt to tasye
23. Take 2 tbsp cold butter, cut into piecex
24. Take 1 tbsp chopped parsley
25. Take 2 chopped green onions

Instructions to make Pan Seared Swordfish with Roasted Vegetable Balls:

1. MAKE VEGETABLES
2. With a melon baller make balls out of zucchini and potatos
3. Preheat oven to 425
4. In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don't add tomatoes yet. Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.
5. MAKE FISH AND PAN SAUCE
6. While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to hot oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate. Into skillet add wine and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.
7. TO ASSEMBLE
8. Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce
9. This is really a meal in one but bread is also good with it!

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