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We hope you got insight from reading it, now let’s go back to pan seared swordfish with roasted vegetable balls recipe. You can cook pan seared swordfish with roasted vegetable balls using 25 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Pan Seared Swordfish with Roasted Vegetable Balls:

1. Take 1 FOR VEGETABLES
2. Get 4 large peeled russet potatos
3. You need 3 large zucchini
4. Use 12 tiny button mushrooms
5. Prepare 12 peeled pearl onions
6. Get 12 cherry tomatos
7. You need 3 minced garlic cloves
8. Prepare 1 tbsp butter
9. Use 1 tbsp olive oil
10. Use 1/2 tsp cajun seasoning
11. Prepare 1/2 tsp black pepper and salt to taste
12. Take 1 FOR FISH
13. Take 1 1/2 lb swordfish cut into 4 1-4 inche slices
14. Provide 1 tbsp olive oil
15. Get 1/4 cup flour seasoned with 1 tablespoon of each, parmesan cheese, black pepper and cajun seasoning
16. Prepare 1 FOR PAN SAUCE
17. Take 2 tbsp dry white wine
18. You need 1/4 cup chicken stock
19. Prepare 2 tbsp heavy cream
20. Provide 1 tbsp fresh lemon juice
21. Prepare 1 tsp hot sauce such as franks brand
22. Get 1/2 tsp black pepper and salt to tasye
23. Prepare 2 tbsp cold butter, cut into piecex
24. You need 1 tbsp chopped parsley
25. Take 2 chopped green onions

Instructions to make Pan Seared Swordfish with Roasted Vegetable Balls:

1. MAKE VEGETABLES
2. With a melon baller make balls out of zucchini and potatos
3. Preheat oven to 425
4. In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don't add tomatoes yet. Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.
5. MAKE FISH AND PAN SAUCE
6. While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to hot oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate. Into skillet add wine and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.
7. TO ASSEMBLE
8. Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce
9. This is really a meal in one but bread is also good with it!

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