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Swordfish with Béarnaise and Asparagus Risotto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/swordfish-with-bearnaise-and-asparagus-risotto-recipe/