15 minutes
A delicious seafood dish featuring swordfish steaks with a tangy lemon-caper sauce.
Swordfish Steak, cut into 3/4-inch slabs
0 lb
to taste
to taste
Wondra Flour
cups
tablespoons
Unsalted Butter, divided
tablespoons
Shallots, finely minced
tablespoons
cups
tablespoons
Lemon Juice, from 1/2 lemon
0 from
Lemon Cheeks, for garnish
each
Flat Leaf Parsley, minced, plus extra sprig for garnish
tablespoons
1. Prep & Season
Season swordfish with salt and pepper on both sides.
2. Dredge
Coat fish in Wondra flour, shaking off excess.
3. Sauté
In a skillet, heat oil over medium-high until shimmering. Add 2 tablespoons butter and let bubble. Sear swordfish until browned on each side (3-4 min per side). If necessary, cook in batches to avoid crowding. Transfer to a warm plate.
4. Cook Shallots
Discard excess fat from pan. Melt 1 tablespoon butter and cook shallots until tender, about 30 seconds—do not brown.
5. Deglaze
Pour in wine, reduce by half.
6. Add Capers
Stir in capers and lemon juice, cook for 1 minute.
7. Finish Sauce
Remove pan from heat. Whisk in remaining 6 tablespoons butter, one at a time, to emulsify. Stir in minced parsley, season to taste.
8. Serve
Arrange swordfish on plates, spoon sauce over, and garnish with lemon cheek and parsley sprig.
Freshness is paramount when it comes to fish. Look for swordfish with a bright color, a firm texture, and a clean ocean smell. If possible, buy from a reputable fishmonger and ask for steaks that are cut evenly to ensure uniform cooking.
Use a heavy-bottomed pan like cast iron for an even and effective sear. Get the pan hot, but not smoking, and use an oil with a high smoke point, like canola or grapeseed, to prevent burning. Don’t move the steaks around once they’re in the pan; let them develop that flavorful crust.
Pat the swordfish steaks dry before seasoning or cooking. This helps to get a good sear on the fish, which adds flavor and texture. Be sure not to overcook the swordfish; it should be cooked through but still moist.
After cooking, let the swordfish rest for a few minutes. This allows the juices to redistribute, ensuring that every bite is succulent.
Add a pat of unsalted butter to the sauce at the end, off the heat, for a glossy finish and a richer mouthfeel. This technique, known as "monter au beurre," helps to emulsify the sauce and carry the flavors of lemon and capers beautifully.
Comments (0)