Pan-Roasted Swordfish With Chopped Tomatoes And Lemon Beurre Blanc

• 4 swordfish fillets 1-inch thick, about 6 oz each
• 2 tomatoes chopped ripe
• 1 watercress Bundle of
• 1 tablespoon olive oil
• 2 shallots chopped finely
• 1/2 cup white wine
• 2 tablespoons lemon juice freshly squeezed
• 1/4 lemon zest teaspon
• 12 tablespoons unsalted butter cold, cubed
• salt
• white pepper

1. Preheat oven to 400 degrees.
2. Heat oil in heavy oven-proof skillet (cast iron is great for this). Cook swordfish 3 minutes until browed on one side, turn over and place in oven for about 10 minutes longer.
3. While fish is in the oven, place watercress on plate.
4. Prepare lemon beurre blanc
5. Lemon Beurre Blanc:
6. Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.
7. Reduce heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add lemon zest. Season with salt and white pepper.
8. Place finished swordfish on bed of watercress, top with tomatoes and then drizzle beurre blanc over the dish. Serve with your favorite rice.

tomatoes, of, olive oil, shallots, white wine, lemon juice freshly squeezed, lemon zest teaspon, salt, white pepper

Taken from www.yummly.com/recipe/Pan-Roasted-Swordfish-with-Chopped-Tomatoes-and-Lemon-Beurre-Blanc-1668090 (may not work)