Nova Scotia Swordfish Chops with Herb Butter and Roasted Vegetables
Ingredients:
- 4 Nova Scotia swordfish chops
- 2 tbsp. olive oil
- Salt and pepper to taste
- 4 tbsp. unsalted butter, softened
- 2 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh rosemary
- 1 lb. baby potatoes, halved
- 1 lb. brussels sprouts, halved
- 1 red onion, chopped
- 4 cloves garlic, minced
Instructions:
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Preheat the oven to 400°F.
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In a small bowl, combine the softened butter, chopped parsley, thyme, and rosemary. Set aside.
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Place the halved potatoes, brussels sprouts, chopped onion, and minced garlic on a large baking sheet. Drizzle with 1 tbsp. of olive oil and sprinkle with salt and pepper. Toss to combine.
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Roast the vegetables in the oven for 25-30 minutes, or until tender and browned.
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While the vegetables are roasting, season the Nova Scotia swordfish chops with salt and pepper.
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Heat 1 tbsp. of olive oil in a large skillet over medium-high heat.
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Add the swordfish chops to the skillet and cook for 3-4 minutes on each side, until browned and cooked through.
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Remove the swordfish chops from the skillet and set them aside on a plate.
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Add the herb butter to the skillet and stir until melted.
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Spoon the herb butter over the swordfish chops.
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Divide the roasted vegetables between four plates.
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Place a swordfish chop on top of the vegetables on each plate.
This Nova Scotia swordfish chop dish is a satisfying and flavorful meal that's perfect for a special occasion or a weeknight dinner. The swordfish chops are tender and juicy, while the roasted vegetables provide a sweet and savory complement. The herb butter adds a touch of richness and depth to the dish. Enjoy!
