Pan Seared Swordfish
Golden swordfish steaks finished with a bright lemon caper pan sauce.
Equipment
- Heavy skillet
- Tongs
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 2 swordfish steaks about six ounces each and one inch thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil grapeseed or canola
- 2 tbsp shallots finely chopped
- ½ cup low sodium chicken broth
- 2 tbsp lemon juice fresh
- 2 tbsp capers drained
- 2 tbsp unsalted butter cold
Instructions
Cooking
- Season. Pat the steaks dry, season both sides, and rest for fifteen minutes.
- Heat. Warm the skillet over medium high heat and add the oil.
- Sear. Cook the steaks four to five minutes per side until they reach 145 degrees F.
- Rest. Move the steaks to a plate.
- Deglaze. Cook the shallots for one minute, then add the broth and scrape up the browned bits.
- Finish. Add the lemon juice and capers, then whisk in the cold butter off the heat.
Notes
Substitutions: Use halibut or thick cod steaks, or replace the broth with white wine.
Tips: Dry the fish well and cook to 145 degrees F.
Storage: Refrigerate for two days and reheat gently.
Nutrition is calculated per serving.