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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2
A CookTale

This has never happened before… but I shall make sure it happens again! A 2″ thick fillet of Swordfish. It’s a totally different taste sensation when it’s as thick as a filet mignon. Seared and crisp on the surfaces and juicy and just perfect in the middle. One has to go to a great fishmonger like Gadaleto’s seafood market in New Paltz to seek it out.



2 Swordfish Fillets 2″ thick (8 oz each)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 oz of Butter softened (more if needed)
1/3 C of Vermouth or White Wine
Lemon Juice (to taste)
Balsamic Glaze (available online from Roland Foods)
Sea or Kosher Salt & Black Pepper


1. Heat the oven to 400 degrees.

2. In a container large enough to fit the two Fillets, add the EVOO, Paprika & Salt & Black Pepper. Whisk to combine.

3. Heat the saute pan to high, add half the Butter (2 oz) & when it stops sizzling, add the Fillets & saute until golden brown on both sides (about 2 minutes per side).

4. Place the pan in the oven for 5 to 6 minutes. The internal temperature should register about 135 degrees. Remember that we like our fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.

4. Remove with a slotted spatula & drain on paper towels. Transfer to a holding plate, cover with tin foil to keep warm.

5. Melt the remaining (2 oz) of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes or until the sauce has thickened. If necessary add another TB of Butter.

6. Plate & spoon the Balsamic/Butter sauce onto each plate & top with the Fillets. Add the Balsamic Glaze & serve.

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