Pan Fried Swordfish with a Brown Shrimp and Chorizo Butter Sauce

First supper - Pan Fried Swordfish with a Brown Shrimpand Chorizo Butter Sauce

So the cooker is installed and away we go.

First dinner choice is swordfish Lauren's favourite.

I simply pan fried it in olive oil, really well seasoned with salt and pepper on both sides. I use a guide of 6 minutes per inch when cooking fish and I cooked this for 3-4 minutes per side and let it rest on a warm plate while I served the other components of the dish - carrot batons, broccoli spears and some roasted Charlotte potatoes (halved, tossed in olive oil and roasted at 220C/GM7/425F for about 30 minutes with some whole garlic cloves). Finally I added the fish to the plate and topped with the sauce (see below).

Delicious and fresh tasting, the fish really shone out with those lovely little soft brown shrimpsas an accompaniment and the chorizo giving that slightly warm and smoky dimension.

Brown Shrimp and Butter Sauce

First I finely chopped 2 shallots and 6 thin sliced of chorizo. I slowly dry fried them allowing the oily juices of the chorizo to soften the onions. When the onions were opaque I added a glass of white wine, raising the heat. Once that had bubbled down a little and the alcohol had cooked off I added a tub of brown shrimp 50-100g, turning the temperature back down. As the shrimp warmed through I added butter until the sauce was shiny and at the consistency that I wanted - not thick but so the sauce would stay on the fish and soak into the vegetables. A quick taste and adjust the seasoning (will depend how salty your butter is) and it's ready to serve.