INGREDIENTS
4 swordfish steaks, 3/4-inch thick
Salt and pepper to taste
2 TBSP. vegetable oil
1 shallot minced
12 oz. cherry tomatoes, halved
1/2 cup sour cream, drained of excess liquid
2 TBSP. Dijon mustard
2 TBSP. capers, rinsed
1 TBSP. chopped fresh tarragon
DIRECTIONS
Pat fish dry with paper towels; season with salt and pepper.
Heat oil in 12-inch nonstick skillet over medium-high heat.
Cook fish until golden brown and registering 140 degrees - about 5 minutes per side.
Transfer fish to platter and tent loosely with foil.
Add shallot to now empty skillet; cook until softened, about 3 minutes.
Stir in tomatoes, cook until just softened, about 1 minute.
Stir in sour cream, mustard and capers; cook until slightly thickened.
Season with salt and pepper to taste.
Top fish with sauce, sprinkle with tarragon and serve.
Serves 4.
