Recipe: Swordfish Meunière, based on The Simply Luxurious Life's Sole

Setting the Scene:

I know I told you I would finish my Venice blog post tonight, but something came up…

I’ve been having a bad week. Just down in the dumps and I have been trying hard to pick myself up. So naturally I did all my favorite things:

Got fancy coffee in the morning (two days in a row!)
Did yoga (in the middle of the work day!)
Had some pastries (yes, multiple.)
Went for a run (I can’t believe I can run again! 3rd hip surgery and finally feeling a little bit better!)
And listened to a few podcast episodes of The Simple Sophisticate (yes, I have listed to all, multiple times… many multiples of times.)

I have been listening to The Simply Luxurious Life for years. The podcast. The blog. The book... It’s the one blog I absolutely love for the content itself. It speaks to me 110 percent. It inspired much of my trip to Paris! (Read my 5 day Paris itinerary here, the pictures alone are worth it!) I actually don’t feel like Shannon (the podcast host and blogger) is one of my best friends, I feel like she is me.

She recently started a “vodcast” called The Simply Luxurious Kitchen, which I was VERY skeptical of. But tonight I found myself with all my chores done and a free night at home before what is going to be a very busy and long couple of work days… so I gave it a try. Before I left the office I wrote down a list of ingredients I would need to follow along. Then I walked to the bus while (re)listening to one of her podcast episodes (kind of obsessed, I know) and got off the bus 30 minutes later at the fancy neighborhood market, because tonight was going to be a me night and I was going to treat myself.

Fresh ingredients. A beautiful bottle of French wine. A slow walk home from the market, baguette in hand, and I was ready.

This meal ended up being absolutely amazing AND simple. Now, when I was first reading through the recipe and it said to “make clarified butter” …um what? I did not anticipate this being simple.

Now, I know how to cook. I would even say I’m a fantastic cook. So I did not expect to learn much from this or even enjoy it, but I LOVE Shannon so if there is anyone I will give the benefit of the doubt to, it’s her. And boy am I glad I did.

I substitute many of the ingredients, cut corners once or twice, but the end result was so amazing I just had to share it. So much so I wanted to write it here so I wouldn’t forget the substitutions I made. But please visit Shannon’s blog for the full recipe and accompanying vodcast that shows you exactly how it make it. Feel free to use her original ingredients or try my substitutions below!

Link to Shannon's original recipe with video:

Simply Luxurious Kitchen: Season 1 Premiere – Sole Meunière & A Classic French Meal

My take:

Swordfish Meunière

Time: 30 minutes

Serves: 2

Recipe Below Adapted From: The Simply Luxurious Kitchen

Ingredients:

2 swordfish fillets, one serving each
Spoonful of flour for dredging
About 4 tablespoons butter (I used Kerrygold)
Use 3 tablespoons for making the clarified butter, plus a bit extra (noted below)
1 lemon, for zest and juice
1-2 tbsp capers
Salt and pepper
Parsley for finishing (can skip if you don’t have)
2 cups green peas, frozen
6-10 fingerling potatoes, quartered
Baguette and wine for munching while cooking!

Directions:

You should really watch Shannon’s vodcast on how to clarify the butter (and do everything else really!) But here are my boiled down steps based on Shannon’s recipe.

Clarify the butter. Put 3 tbps of butter (or more) into a pan over very low heat. Allow to melt. Once melted, carefully submerge a spoon into the melted butter and only scoop the clear part on top. Keep pouring your scoops into a small side bowl. (Shannon says that clarified butter allows you to cook with the butter at a higher temperature without burning.
While the butter is melting, boil about an inch of water in a pot. When boiling, add the green peas and fingerling potatoes. Cook for 2-5 minutes.
In the meantime, use the “milk solids” from the butter fat that are left in the pan to cook sauté the peas and potatoes once they have finished boiling. Cook in the butter about 5 minutes, add more (regular) butter if needed. Add a squeeze of lemon. When done, put in bowl or dish and set aside with a cover to keep warm.
Salt both sides of the swordfish and dredge in flour.
If using the same pan as the butter/cooked peas to cook the fish make sure to wipe it with a paper towel. Then add the clarified butter to the pan. Once the butter is “happy” (as my dad likes to say) place the flour-dredged swordfish into the pan to cook for about 4 minutes per side. When the first side is done, add some lemon zest to the second side before flipping.
Remove the swordfish fillets and place them on a plate. Keep the pan and leftover butter on medium/low heat. Add capers, squeeze the lemon juice, and cook for about 3 minutes.
Plate your dish. Place a swordfish fillet on a dish. Scoop some green peas and potatoes next to it. Top with the butter/lemon/caper sauce and finish with some fresh parsley.

Make sure to watch Shannon’s vodcast for step-by-step visual instructions. It seriously makes this fancy meal SO easy. And SO simply luxurious. Thanks Shannon!