Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots

• Parsnip Puree:
• 1 lb parsnips
• 2 T butter
• salt and pepper to taste
• Red Wine Braised Shallots:
• 12 shallots, peeled
• 1 cup red wine
• 2 tsp honey
• salt to taste
• Swordfish au Poivre:
• 4 6 oz swordfish steaks, cut into blocks 2" thick by 3" wide or so
• 2 tsp black peppercorns, cracked coarsely
• salt to taste
• 2 tsp canola oil

1. Puree:
2. peel parsnips. place in a saucepan with enough water to cover fully. cook on high heat until tender. Drain. Puere with butter, salt and pepper. Set aside.
3. Shallots:
4. place shallots and red wine in a heavy saucepan. Add honey and cook on med heat until syrupy. set aside
5. Swordfish:
6. preheat oven to 400F. coat swordfish with cracked pepper and salt. Heat canola oil in a sautee pan and cook until the swordfish is golden brown and crusty on one side. Remove from pan and place, cooked side down, on a baking sheet. finish cooking in oven until fish is cooked, approx 8 min.
7. Finish and Serve:
8. spoon parsnip puree on to 4 plates. Place swordfish on top. Glze each steak with red wine braised shallots. Serve.

parsnips, t, salt, red wine, shallots, red wine, honey, salt, swordfish, swordfish steaks, black, salt, canola oil

Taken from www.epicurious.com/recipes/member/views/swordfish-au-poivre-with-parsnip-puree-and-red-wine-braised-shallots-50010251 (may not work)