Recipe of Ultimate Pan Seared Swordfish with Roasted Vegetable Balls

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We hope you got benefit from reading it, now let's go back to pan seared swordfish with roasted vegetable balls recipe. To make pan seared swordfish with roasted vegetable balls you need 25 ingredients and 9 steps. Here is how you achieve that.

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

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