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Swordfish-Like Steak with Crispy Capers

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Pixicook editorial team

This recipe features center-cut swordfish steaks seared to perfection and topped with a savory butter sauce with crispy capers and herbs.

Ingredients for Swordfish-Like Steak with Crispy Capers

units in
USchevron
serves
4 peoplechevron

Center-cut Swordfish Steaks

0 oz

Kosher Salt

to taste

Canola Oil

tablespoons

Unsalted Butter

tablespoons

Garlic Clove, smashed

each

Capers, drained

tablespoons

Fresh Marjoram, Oregano, Or Rosemary

sprigs

How to Make Swordfish-Like Steak with Crispy Capers

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.

Pitfalls and tips

Choose the Right Fish

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.

Searing the Fish

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.

Preheat Your Pan

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.

Bright Finish with Lemon

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.

Pat Fish Dry

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.

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