Pan-Seared Swordfish with Caper-Lemon Sauce

Ingredients

• 4 swordfish steaks, about 6 ounces each
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced thin, for garnish

Method

1. 1

   Pat the swordfish steaks dry with paper towels and season both sides evenly with salt and pepper.

2. 2

   Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
3. 3

   Add the swordfish steaks and sear until golden brown and a crust forms, about 4 minutes per side.

   8:00 · Sear swordfish
4. 4

   Transfer the swordfish to a plate and tent loosely with foil to keep warm.

5. 5

   Reduce heat to medium and melt 1 tablespoon of the butter in the same skillet. Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Pour in the white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.

   3:00 · Reduce wine
7. 7

   Stir in the lemon juice and capers, then whisk in the remaining 3 tablespoons of butter a piece at a time until the sauce is glossy.

8. 8

   Stir in the parsley, then spoon the caper-lemon sauce over the swordfish steaks. Garnish with lemon slices and serve immediately.