The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
The best kind of swordfish is braised swordfish.
Cooked quickly on the stovetop with fresh produce and aged balsamic vinegar, the savory flavor and steak-like texture of this dish is sure to satisfy!
- Cook time:
- Prep time:
- Total time:
- 2 12 oz. fresh swordfish fillets
- 3 Tbsp. olive oil
- 1 shallot, peeled and small diced
- 1 garlic clove, finely minced
- 1 celery stalk, small diced
- 1 carrot, peeled and small diced
- ½ red bell pepper, seeded and small diced
- ¼ cup sherry wine
- ¼ cup Heinen’s aged balsamic vinegar
- 2 Tbsp. fresh basil, chopped
- Lemons, for garnish
- Salt and pepper, to taste
- Season the swordfish with salt and pepper on both sides.
- Add the olive oil to a large pan over high heat. Add the swordfish and cook for about 3 minutes, or until very well browned. Flip and cook for another 1-2 minutes.
- Remove the swordfish and add the shallots, garlic, celery, carrots and bell peppers to the pan. Sauté for 2-3 minutes.
- Deglaze with wine and balsamic vinegar and cook for 1-2 minutes.
- Add the swordfish back to the pan, cover and cook for 6-8 minutes.
- Garnish with basil and lemons.