Seared Allegro Swordfish

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  • Ready in: 45 minutes
  • Serves: 2
  • Complexity: medium


  • 2 pieces of centercut swordfish 1/2 inch thick (6 oz)
  • Allegro Vintage Soy & Lime Marinade
  • 1 Tbsp chopped shallots or green onions
  • 2 Tbsp chopped fresh cilantro
  • 1/4 cup dry white wine
  • 3/4 cup heavy cream
  • 2 fresh cilantro sprigs
  • salt and white pepper to taste


  1. Evenly coat swordfish with Allegro Vintage Soy & Lime Marinade and let set 30 minutes. Pat dry.
  2. Heat cast iron skillet on high setting. Place fish directly on pan. Cook approximately 1 to 2 minutes and turn (it will smoke and cook very fast--be careful not to overcook). Cook just until done and place on warm plate. 
  3. In another small saucepan, place shallots, chopped cilantro, and wine. Reduce almost dry. Add cream and bring to boil. Reduce heat and simmer 3 minutes. Adjust seasoning as necessary with salt and pepper.
  4. Top swordfish with sauce and garnish with fresh cilantro sprigs.

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