Swordfish with Summer Vegetable Sauté - The Local Palate
Explore swordfish with summer vegetable sauté and more Southern delights from The Local Palate. Join now for exclusive recipes and 10% off at our Marketplace.
Ingredients
- 4 six-ounce swordfish steaks
- 6 spring Vidalia onions, quartered
- 2 cups fresh English peas, (frozen also work great)
- 1 pound Jerusalem artichokes, cut into ¾-inch pieces
- ½ cup white wine vinegar
- ½ cup butter
- 4 sprigs fresh thyme
- Salt, kosher or sea, to taste
- Black pepper, freshly ground, to taste
- Extra virgin olive oil
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