Ingredients:

  • 4 (6-oz each) Swordfish Steaks (at least 1.5 inches / 4 cm thick)
  • 1 tsp Kosher Salt, plus extra for finishing
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil (high quality, high smoke point)
  • 4 Tbsp Unsalted Butter (cold, cut into cubes)
  • 1 small Shallot (finely minced)
  • 1/4 cup Dry White Wine (e.g., Sauvignon Blanc) or fish/chicken stock
  • 2 Tbsp Non-Pareil Capers (drained and lightly rinsed)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill (chopped)
  • 2 Tbsp Fresh Parsley (flat-leaf, chopped)

Instructions:

  1. Prep the Steaks: Pat the swordfish steaks aggressively dry with paper towels. This is crucial for a good crust. Season both sides generously with salt and pepper.
  2. Preheat the Pan: Place a heavy-bottomed skillet over high heat for 2–3 minutes until smoking hot. Add the olive oil and allow it to shimmer.
  3. Sear the Fish: Carefully place the swordfish steaks in the hot pan (they should sizzle immediately). Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.
  4. Flip and Finish: Flip the steaks and reduce the heat to medium-high. Continue cooking for another 3–4 minutes, or until the internal temperature reaches 130–135°F (54–57°C).
  5. Rest: Remove the fish from the pan and place on a wire rack or warm plate. Tent loosely with foil and allow to rest for 5 minutes while preparing the sauce.
  6. Sauté Shallot: In a separate small saucepan, melt 1 Tbsp of the butter over medium heat. Add the minced shallot and cook until softened and translucent (about 2 minutes).
  7. Deglaze: Increase the heat and pour in the white wine (or stock). Bring to a rapid simmer and scrape up any browned bits. Reduce the liquid by about half.
  8. Emulsify the Butter: Reduce the heat to low. Whisk in the remaining 3 Tbsp of cold, cubed butter, one piece at a time. Whisk continuously until the sauce thickens slightly and becomes glossy (do not allow the sauce to boil).
  9. Finish the Dressing: Stir in the drained capers, fresh lemon juice, and chopped herbs (dill and parsley). Taste and adjust seasoning.
  10. Plating: Place the rested swordfish steaks onto serving plates. Spoon a generous amount of the warm Lemon-Caper Butter sauce directly over the fish.