Swordfish with Béarnaise and Asparagus Risotto Recipe

Introduction

This elegant dish features succulent swordfish steaks served over a creamy asparagus and lemon risotto. Finished with a rich béarnaise sauce and tender asparagus tips, it’s a perfect meal for special occasions or any time you want to impress.

Ingredients

• 1 to 2 pounds swordfish steaks
• Salt and pepper to taste
• Olive oil
• 1 pound asparagus
• 1 lemon, zested and juiced
• 2 cups chicken broth
• 1/2 cup water
• 1 medium shallot, chopped
• 3 tablespoons unsalted butter
• 1 cup Arborio rice
• 1 cup dry white wine
• 1/4 cup Parmesan cheese
• 2 tablespoons mascarpone cheese
• 1 bunch fresh tarragon (or about 1 teaspoon dry)
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 4 egg yolks
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Prepare the asparagus for the risotto: Trim off the woody ends of the asparagus and discard. Separate the leafy tips and briefly boil them for 1 minute, then transfer to an ice water bath and set aside. Boil the remaining asparagus stems for about 8 minutes.
2. Make asparagus puree: Remove stems from boiling water, reserving 1/2 cup of the cooking water. Blend the stems and reserved water until smooth.
3. Simmer broth mixture: In a saucepan, combine the asparagus puree and chicken broth. Keep warm over low heat.
4. Sauté shallots and toast rice: In another saucepan, melt 2 tablespoons butter and sauté the chopped shallots for about 3 minutes. Add the Arborio rice and stir to coat it in butter.
5. Cook risotto: Pour in the white wine and cook over medium-high heat until the wine fully reduces. Add the warm broth mixture a half cup at a time, stirring until each addition is absorbed before adding more, continuing until the broth is used (about 20 minutes).
6. Finish risotto: Remove from heat. Stir in remaining butter, lemon juice and zest, Parmesan, mascarpone, and the blanched asparagus tips. Season with salt and pepper to taste.
7. Cook swordfish: Lightly brush swordfish steaks with olive oil and season with salt and pepper. Broil for around 8 minutes or grill 4 minutes per side. Let rest for a few minutes.
8. Make béarnaise sauce: In a saucepan, combine tarragon, minced shallots, white wine, and champagne vinegar. Simmer until the liquid is reduced by half. In a blender, blend egg yolks, salt, pepper, and the reduced liquid. With blender running, slowly drizzle in melted butter until the sauce emulsifies and thickens. Set aside.
9. Assemble and serve: Spoon risotto onto plates, place swordfish on top, add extra cooked asparagus if desired, and spoon béarnaise sauce over the fish. Serve warm and enjoy.

Tips & Variations

• For a richer sauce, use clarified butter when making the béarnaise to help prevent separation.
• Substitute fresh tarragon with dry if fresh is unavailable, but reduce the amount to avoid overpowering the sauce.
• Try grilling the swordfish to add a smoky flavor instead of broiling.
• If you prefer a vegetarian version, swap swordfish with grilled portobello mushrooms and use vegetable broth in the risotto.

Storage

Store any leftover swordfish, risotto, and béarnaise sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the risotto gently on the stove with a splash of broth or water to restore creaminess. Warm the swordfish lightly and reheat béarnaise sauce carefully in a double boiler to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish instead of swordfish?

Yes, thick, firm fish like tuna or halibut work well and can withstand grilling or broiling without falling apart.

How do I prevent the béarnaise sauce from breaking?

Make sure the melted butter is added slowly to the egg yolks while blending to emulsify properly. Also, avoid overheating the sauce, as high heat can cause it to separate.

Swordfish with Béarnaise and Asparagus Risotto Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This elegant recipe features perfectly broiled swordfish steaks served atop a creamy asparagus-lemon risotto, finished with a rich and tangy Béarnaise sauce. The meal combines fresh spring flavors with classic French techniques, offering a sophisticated yet approachable seafood dinner perfect for special occasions or a delightful weekend meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: French

Ingredients

Scale 1x2x3x

Fish

• 1 to 2 pounds swordfish steaks
• Salt and pepper to taste
• Olive oil for brushing

Asparagus-Lemon Risotto

• 1 pound asparagus
• 1 lemon, zested and juiced
• 2 cups chicken broth
• 1/2 cup water
• 1 medium shallot, chopped
• 3 tablespoons unsalted butter, divided
• 1 cup Arborio rice
• 1 cup dry white wine
• 1/4 cup Parmesan cheese
• 2 tablespoons mascarpone cheese
• Salt and pepper to taste

Béarnaise Sauce

• 1 bunch fresh tarragon (or about 1 teaspoon dry tarragon)
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 4 egg yolks
• 1/2 cup (1 stick) unsalted butter, melted
• Salt and pepper to taste

Instructions

1. Prepare the Asparagus: Trim the woody ends off the asparagus and discard. Remove the leafy tips and boil them in water for one minute. Immediately transfer the tips to an ice bath to stop cooking and set aside. Boil the remaining stems for about eight minutes until tender. Remove from heat, reserving 1/2 cup of the cooking water.
2. Make Asparagus Puree: Place the cooked asparagus stems and 1/2 cup of the reserved cooking water in a blender or food processor. Puree until smooth to create an asparagus broth base.
3. Simmer Broth: In a saucepan, combine the asparagus puree with the chicken broth and gently simmer over low heat, keeping it warm while preparing the risotto.
4. Sauté Shallots and Rice: In another saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté for about three minutes until softened. Add the Arborio rice and stir well to coat all grains with butter and shallots.
5. Deglaze with Wine: Pour in the dry white wine and cook over medium-high heat, stirring often, until the wine has fully reduced and absorbed into the rice.
6. Cook the Risotto: Begin adding the warm asparagus broth mixture to the rice, about 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Continue this process for about 20 minutes until the rice is tender and creamy.
7. Finish the Risotto: Remove the risotto from the heat. Stir in the remaining 1 tablespoon of butter, lemon zest and juice, Parmesan cheese, and mascarpone. Gently fold in the blanched asparagus tips. Season with salt and pepper to taste.
8. Prepare the Swordfish: Lightly brush swordfish steaks with olive oil and season both sides with salt and pepper. Broil the swordfish about 6 inches from the heat source for approximately 8 minutes, or grill for around 4 minutes per side, until just cooked through. Remove from heat and let rest for a few minutes.
9. Make the Béarnaise Reduction: In a small saucepan, combine minced shallots, tarragon, champagne vinegar, and dry white wine. Simmer until the liquid reduces by half, concentrating the flavors.
10. Prepare Béarnaise Sauce: In a blender, combine the egg yolks, salt, pepper, and the reduced vinegar mixture. With the blender running on low, gradually stream in the melted butter until the sauce emulsifies and thickens. Blend briefly more and then set aside.
11. Assemble and Serve: On serving plates, spoon a generous portion of asparagus-lemon risotto, top with a swordfish steak, garnish with extra cooked asparagus if desired, and drizzle with warm Béarnaise sauce. Serve immediately while warm and enjoy.

Notes

• To ensure the swordfish is not overcooked, monitor closely while broiling or grilling; the flesh should be opaque and firm but still moist.
• If fresh tarragon is not available, dried tarragon can be used but reduce quantity to about 1 teaspoon to avoid overpowering the sauce.
• For a vegetarian version, substitute vegetable broth for chicken broth and omit the swordfish, serving the risotto with grilled vegetables instead.
• Be cautious when making Béarnaise to keep the egg yolks from scrambling—adding melted butter slowly while blending helps emulsify the sauce.
• The asparagus tips provide a bright, tender contrast to the creamy risotto—do not skip blanching them.

Keywords: Swordfish, Béarnaise sauce, Asparagus risotto, Seafood recipe, French cuisine, Broiled fish, Spring vegetables