25 minutes
A refreshing and zesty swordfish dish with a lemon-caper butter sauce.
Swordfish Steak, sliced into 3/4-inch pieces
0 lb
Salt, for seasoning
to taste
Black Pepper, for seasoning
to taste
Wondra Flour, for dusting
to coat
tablespoons
Butter, divided
tablespoons
Shallots, finely minced
each
cups
tablespoons
Lemon, juiced
each
Flat Leaf Parsley, minced
tablespoons
1. Prepare and Cook Swordfish
Slice swordfish steak into 3/4-inch pieces and season with salt and pepper. Coat in Wondra flour. Heat grapeseed oil and 2 tablespoons butter in a skillet. Sear swordfish for 3 to 4 minutes on each side until golden and cooked through. Transfer to a plate and set aside.
2. Make the Sauce
Pour out excess fat from the skillet. Add 1 tablespoon butter and shallot, cook until fragrant. Deglaze with white wine, reduce by half. Add capers and lemon juice, cook for a minute. Emulsify remaining 6 tablespoons butter into the sauce, one at a time. Stir in parsley and adjust seasoning.
3. Serve the Dish
Plate swordfish steaks and generously spoon the caper-lemon butter sauce over them. Garnish with a lemon cheek and a sprig of parsley. Serve immediately.
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