Pan Seared Swordfish

Pan seared swordfish medallions in mustard cognac sauce. This easy recipe can also be used to prepare our swordfish steaks.


  • 12 - 3 oz. swordfish medallions
  • 4 oz. extra virgin olive oil
  • 3 shallots (finely chopped)
  • 2 tbsp. Dijon mustard
  • 3 oz. Brandy (pour out the bottle into a container)
  • 1 1/2 cup heavy whipping cream
  • 4 oz. unsalted butter
  • 1/2 tsp. fresh ground black pepper (to taste)
  • 1 tsp. coarse salt (to taste)
  • 1 tbsp. chives (finely chopped)


  1. Preheat sautee pan to medium high heat.
  2. Season medallions with salt and pepper.
  3. Place olive oil on pre-heated pan and sear medallions on both sides - about 2 minutes each side depending on the thickness of the cut. Set fish aside. 
  4. On the same pan without cleaning or washing it, add shallots, butter, Dijon mustard and cook for a minute at medium heat.
  5. Bring heat back to medium high and flambee with Brandy until all alcohol evaporates (less than a minute).
  6. Add heavy cream and cook for 3 minutes to reduce sauce. 
  7. Adjust seasoning - salt and pepper.
  8. Place medallions on plate and spoon each medallion with Cognac sauce garnish and chives..

* Care must be taken when cooking with high grade alcohol such as Brandy - step back when you pour Brandy, especially if working with open fire (gas).