Swordfish with Winter Harvest Vegetables


  1. In a large sauté pan, melt 2 tablespoons of the butter. Add the chopped shallot and cook over moderate heat until softened, about 3 minutes. Add the Harvest blend vegetables and cook until they begin to soften. Season with salt and pepper. Add the wine, cider, and thyme sprigs and cook until the liquid reduces by half, about 2 minutes. Add the stock, and cream, cover and simmer until the vegetables are tender, about 10 minutes.
  2. Heat a large sauté pan, add the olive oil. Season the Swordfish pieces with salt and pepper.

  3. Add the Swordfish to the hot skillet and cook over moderately high heat until light golden, about 3 minutes per side. Finish in oven if desired.

  4. Over medium heat stir remaining butter into vegetable mixture until incorporated. Season with S&P

  5. Place vegetable mixture on bottom of bowl, garnish with the thyme leaves and serve.


  • 1/2 cup apple cider
  • 3 tbsp Nature's Best Dairy® Butter
  • 4 cup Harvest Blend Diced Vegetables
  • 10 oz The Fresh Catch® swordfish filet, (cut from Fresh Catch Swordfish 10 lb loin)
  • 1/4 cup Nature's Best Dairy® Cream, Heavy, 36%
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • salt and pepper, to taste
  • 2 each shallot(s), peeled, minced
  • 4 sprigs thyme, fresh, plus thyme leaves for garnish
  • 1 1/4 cup broth, vegetable
  • 1/4 cup white wine, dry