Ingredients:
- 4 1-inch thick swordfish fillets (about 6 oz each)
- 2 chopped ripe tomatoes
- 1 Bundle of watercress
- 1 T olive oil
- 1 to 2 shallots, chopped finely
- ½ cup white wine
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspon lemon zest
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
Course: lunch,main course,main dish,dinner
