Ingredients

The following ingredients have 2 Servings
  • 1 1/2 pounds swordfish steak, cut into 3/4-inch slabs
  • Salt and pepper
  • 1/2 cup Wondra flour
  • 2 tablespoons grapeseed oil
  • 9 tablespoons butter
  • 1 tablespoon finely minced shallot
  • 1/6 cup dry white wine
  • 2 tablespoons capers
  • Juice of 1/2 lemon plus 2 lemon “cheeks” for garnish
  • 1 tablespoon minced parsley, plus a sprig for garnish

Instruction

  • Season the swordfish gently but evenly on both sides with salt and pepper.
  • Dredge the fish in the flour, patting off any excess.
  • In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
  • Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
  • Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
  • While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
  • Deglaze the pan with the white wine, and reduce by half.
  • Add the capers and lemon juice, and cook for 1 minute.
  • Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
  • Add in the minced parsley, and season to taste.
  • Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.