15 minutes
This recipe features center-cut swordfish steaks seared to perfection and topped with a savory butter sauce with crispy capers and herbs.
Center-cut Swordfish Steaks
0 oz
to taste
to taste
tablespoons
tablespoons
Garlic Clove, smashed
each
each
Capers, drained
tablespoons
Fresh Marjoram, Oregano, Or Rosemary
sprigs
1. Season and Sear Swordfish
Generously season the swordfish steaks with kosher salt and freshly ground black pepper on both sides. Heat the canola oil in a large skillet over high heat until it shimmers, then sear the swordfish steaks for about 4 minutes on each side until golden brown.
2. Add Butter and Aromatics
Reduce the heat to medium, add the unsalted butter to the skillet, and let it melt. Add the smashed garlic cloves, anchovy fillets, and drained capers to the butter, allowing the butter to foam and brown while the anchovies dissolve.
3. Baste and Infuse with Herbs
Baste the swordfish steaks with the browned butter mixture and add the sprigs of fresh herbs to the skillet, allowing them to release their fragrant oils into the sauce.
4. Serve
Transfer the swordfish steaks to serving plates and spoon the aromatic butter sauce, capers, and herbs over each piece before serving.
Opt for fresh, firm, and sustainably sourced swordfish or a thick white fish steak like halibut. Freshness is key, so smell for a clean, ocean-like scent and check for a clear, not milky appearance.
Start with the flesh side down. Don’t rush to flip; allow the fish to form a crust, which can take about 4-5 minutes on medium-high heat, depending on thickness.
Use a heavy-bottomed skillet, preferably cast iron or stainless steel, which holds heat evenly. Preheat your pan well to achieve a proper sear without sticking.
Right before serving, squeeze fresh lemon juice over the fish to add brightness that cuts through the richness of the dish. Pair it with the crispy capers for a texture and flavor contrast.
Before seasoning, ensure the fish steak is patted dry with paper towels. This is crucial to achieve a good sear and prevent steaming, which can result in a less attractive crust.
Comments (0)