Swordfish on Puff Pastry with Tarragon Petite Peas

Course Main Dishes

Ingredients in this Recipe

1 cup white wine
1 lemon, thinly sliced
1 small bunch fresh tarragon, chopped
1 tablespoon capers
1 tablespoon pine nuts
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 clove garlic, coarsely chopped
1/4 cup pitted kalamata olives, drained
2 (12 ounce) swordfish steaks, about 1 inch thick, cut in half portions
2 tablespoons extra virgin olive oil
8 ounces frozen petite peas, cooked according to package directions
frozen puff pastry, thawed (make sure it's puff pastry and not phyllo dough they are not the same!)
sea salt and freshly cracked black pepper

See Full Recipe at Food52