A perfect meal. The recipe is not complicated, the textures perfect and the flavors exciting. Red Lion Inn Swordfish recipe is the bomb.
When I think of healthy, I think of lots of greens and seafood. My most recent search landed me on a swordfish recipe that was obtained from the Red Lion Inn, near Niagra Falls, straight from the chef. And voila, is prepared with a big hand full of fresh spinach.
This swordfish dinner was near perfect; not complicated, wonderful in texture and exciting in flavor. The fish is lightly dusted with flour and then seared, and then placed on a bed of artichoke hearts, wilted spinach and roasted red bell pepper which have been seasoned with white wine, capers and lemon juice. Now that’s healthy!
Red Lion Inn Swordfish
Ingredients
- 1 swordfish steak
- 1 tablespoon flour
- 1 Tablespoon olive oil
- 4 Tablespoon butter
- 1/4 cup white wine
- 1 teaspoon lemon juice
- 1 Tablespoon capers
- 1 can artichoke hearts chopped
- 1 jar roasted red peppers drained and chopped (you can substitute peppadews)
- 2 Cup fresh spinach
Instructions
- Remove the skin from the swordfish. Butterfly the fish. Lightly flour both sides of the steaks.
- Heat the oil to shimmering so the pan is really hot. Sear the fish on both sides. About 3 minutes per side. Remove the fish from the pan, reduce the heat and melt the butter. Swirl in the wine and lemon juice. Add the other ingredients and cook until the spinach has wilted and the butter sauce coats the back of a spoon. Serve the fish on top of the sauce.
Red Lion Inn Swordfish …It’s what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Sounds fantastic! I love the addition of artichoke to the swordfish. Definitely will be trying this one.
Happy New Year!
It’s a good little meal Christy. Thanks for stopping in and the comment.
Your swordfish looks excellently executed!
Why thank you Lauren.
I’ve never actually had swordfish, but you have me tempted!
I like swordfish because of the texture. Very meaty.
What a tasty recipe that you made and chose for this month’s theme – healthy! It was great to have your blog this month. You have so many tasty recipes that I will be coming back to. Happy New Year!!!!
Thank you so much Lisa. Fun cooking with you this month. 🙂
great looking dish LA. Both the fish and the veggies sound delicious. I really like the healthy aspects of it.
I love it when I find a healthy recipe that’s bursting with flavor.
Sounds good and looks amazing. I love the healthiness of this!!
Thanks Vickie.
Another resolution that we make every year: Eat more seafood! Great recipe, Lea Ann.
Us too!!! It’s harder for us being in the middle of the country and relying on quality seafood. You can find it, but ouch on the wallet.
I LOVE how so many have chosen seafood and fish for this month’s theme. I am always looking for new seafood and fish recipes.
Me too Wendy. Seafood recipes that I like are few and far between.
This sounds amazing! We love seafood and this dish has healthy and delicious written all over it! Love the bed of spinach and veggies…. This is certain to hit our table soon…..just need to find the swordfish!
Let me know what you think. We thought it was a great little recipe.
Love swordfish! And yours looks so nicely browned. Great dish — thanks.
It’s dusted with flour, so that helps the browning part. Thanks John.
Boy, does that plate look tempting! What a delicious combination of flavors! I’m adding this to my Lenten menu 🙂
Thanks Liz.