Swordfish with Brown Butter Lemon Caper Sauce
Servings: 8 | Time: 30 minutes
Swordfish is a hearty fish with tons of flavor, but not overly fishy. It’s best served with a citrus sauce or acidic sides to help balance the intense flavor.
Preheat oven to 350°F. Rinse swordfish and blot dry with paper towels. Season swordfish with salt and pepper.
Heat 12-inch nonstick skillet with 1 tablespoon oil. Add two pieces of swordfish to the pan; sear 5 minutes, turning once. Remove from skillet; place on 15×10×1-inch baking pan. Continue with remaining swordfish, searing two at a time and adding oil as needed. Keep skillet for sauce. Place fish in oven for 5 to 6 minutes more or until fish is opaque and flakes when tested with fork.
Add lemon juice and capers to skillet. Simmer on medium 1 to 2 minutes, scraping up any browned bits from bottom of skillet. Whisk in butter, one piece at a time, until incorporated. Stir in chives. Pour over swordfish. Garnish with fresh lemon slices. Serve with Pommes Anna and Garlic Green Beans. Makes eight servings.
- 8 6- to 8-ounce swordfish steaks, boned and skinned
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 to 3 tablespoons olive oil
- 1/3 cup lemon juice
- ¼ cup capers, rinsed
- 4 tablespoons cold unsalted Plugra butter, cut up
- 1 tablespoon chopped fresh chives
- Lemon slices