Pan-seared swordfish with lemon butter caper sauce — Easy!
So easy! So delicious! So quick! Use this recipe for a quick meal or as part of a company meal menu. And, while you could leave out the capers in a pinch, or if you don’t like them, I think they put this recipe over the top.
• 2 swordfish steaks, each about 1 inch thick
• 2 lemons, juiced (4-5 Tablespoons or more for more sauce)
• zest from one lemon
• 1 tbsp. capers
• ½ tbsp. butter
• 2 tbsp. cold butter
• ½ small bunch flat-leaf parsley, finely chopped (optional)
• sea salt
• black pepper
In a small bowl, crush capers with the back of a spoon. (Or just use your fingers!)
In a small pan over medium heat, melt ½ tbsp butter until just gold. Add capers and sauté until fragrant. Add lemon juice and zest, bringing to a simmer and continuing to cook until liquid is reduced by 1/3. Season to taste with salt and pepper, remove from heat.
Add cold butter into lemon mixture, stirring constantly until butter is completely melted, about 1 minute. Set aside.
Heat a 12-inch skillet over medium-high heat.* Lightly season steaks with salt and pepper, then place in pan and cook on one side 2-3 minutes. Flip steaks and add the sauce, cooking another 3 minutes on the other side.
Plate steaks, drizzling remaining sauce over each. If desired, sprinkle parsley over steaks.
* NOTE: The swordfish is put directly on the pan with no oil. I thought the recipe left out oiling the pan by mistake, but nope. Just put the swordfish right on the dry, preheated pan.
To accompany, steamed vegetables are a nice, simple foil to the rich swordfish and tangy sauce. While roasted, fried, or air-fried potatoes go nicely, farro, with its nutty flavor and chewy flavor, is an excellent match as well. I typically use semi-pearled so it retains so wholegrain benefits but cooks in a short time.