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
- 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
- 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.
Looking to add more seafood to your weekly menu? How about:
Red Lion Inn Swordfish …It’s what’s for Dinner.