Seared King Fish and Mustard Cream and Caper Sauce
Elevate your seafood dinner game with this extraordinary recipe for Seared King Fish with Mustard Cream and Caper Sauce. Perfectly pan-seared king fish fillets take center stage, boasting a golden, crispy crust and tender, flaky interior. The rich, velvety sauce is the true star, combining the tang of Dijon mustard, the brininess of capers, and the brightness of fresh lemon juice for an irresistible balance of flavors. A hint of dry white wine and aromatic shallots add depth, making every bite restaurant-worthy. With just 35 minutes of prep and cook time, this elegant dish is surprisingly easy to make, whether you’re hosting a dinner party or treating yourself to a gourmet weeknight meal. Garnished with fresh parsley for a vibrant finish, this recipe is a must-try for seafood lovers. Serve alongside roasted vegetables or creamy mashed potatoes for the ultimate pairing.
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Recipe Information
Ingredients
- 4 pieces King fish fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 1 clove Garlic, minced
- 0.25 cup Dry white wine
- 0.75 cup Heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Capers, drained
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Pat the king fish fillets dry with paper towels. Season both sides evenly with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, carefully place the fillets in the skillet.
Sear the fillets for 3-4 minutes on one side without moving, until a golden crust forms. Flip and cook for another 3-4 minutes, or until the fish is opaque and cooked through. Remove the fillets from the skillet and set aside, loosely tented with foil to keep warm.
In the same skillet, lower the heat to medium and add the butter, shallots, and garlic. Cook for 2 minutes, stirring frequently, until fragrant and translucent.
Deglaze the pan by pouring in the white wine. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the wine is mostly evaporated.
Add the heavy cream, Dijon mustard, and capers. Stir until well combined, then allow the sauce to simmer gently for 3-4 minutes, or until slightly thickened.
Stir in the lemon juice and adjust seasoning with extra salt and black pepper, if needed.
To serve, spoon the mustard cream and caper sauce over the cooked king fish fillets. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
