Swordfish on puff pastry with tarragon petite peas
Fish second courses
Swordfish steaks become moist and tender when baked with white wine and lemon slices. I like to nestle the baked swordfish on a flaky puff pastry biscuit smeared with a salty kalamata olive tapenade. Sweet petite peas, fresh tarragon, and tangy capers marinated in a simple sherry vinaigrette of honey and Dijon mustard add fresh flavor and color to the dish. With each bite, you get a forkful of sweeten peas, moist swordfish, salty tapenade and flaky pastry. Sometimes, I prepare the tarragon petite peas and olive tapenade a day ahead leaving the swordfish and puff pastry to bake before serving for a beautiful presentation. The nickname for this dish is Swordfish Hills and Fields because of the appearance of tiny green hills and trees and golden wheat fields with freshly churned black earth.
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