Swordfish Poached in a Jalapeño Lemon Butter Sauce.

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Ingredients of Swordfish Poached in a Jalapeño Lemon Butter Sauce

1. Prepare 2 of swordfish steaks.
2. You need of Seasoning for fish and baby Bok choy (I used Weber Roasted Garlic Asiago).
3. It's 4-6 of baby Bok choy.
4. It's 4 of large mushrooms sliced.
5. You need 1 of shallot or small onion minced.
6. Prepare 1 of jalapeño minced.
7. Prepare 2 of garlic cloves minced.
8. It's 1/2 cup of white wine.
9. You need 1 cup of chicken broth.
10. You need 1/2 cup of heavy cream.
11. Prepare 4 Tbsp of fresh lemon juice.
12. You need 6 Tbsp of butter.

Swordfish Poached in a Jalapeño Lemon Butter Sauce instructions

1. Season both sides of fish with a seasoning of your choice. Add olive oil and butter to pan. On high heat sear both sides of fish and remove fish to a plate..
2. Cut Bok choy in half, brush cut side with olive oil and season. Sear cut side and remove to plate..
3. Sauté shallot, jalapeño and mushrooms to soften. Add salt and pepper to taste. Then add garlic and cook for 1 minute..
4. Add white wine and bring to a boil. Cook until almost all of the wine is gone..
5. Add chicken broth, heavy cream, lemon juice, and butter. Bring sauce to a boil and reduce sauce by about 1/3, which is enough to thicken it..
6. Return swordfish and Bok choy to pan, cover and on low heat cook fish to an internal temperature of 100-105 F..
7. Plate fish and vegetables. Serve additional sauce on the side..

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