Swordfish Steak with Crispy Capers

Swordfish is a hearty fish that can be seared without fear of sticking or tearing, much like steak. This recipe features golden-brown swordfish steaks topped with crispy capers in a rich browned butter sauce, aromatic with garlic and herbs.

Cook time: 25 minutes

Servings: 4

Ingredients

• 2 8-ounce swordfish steaks preferably center cut
• 0 kosher salt
• 0 to taste black pepper
• 1 tablespoon canola oil
• 2 8-ounce swordfish steaks seared
• 2 tablespoons unsalted butter 1/4 stick
• 2 cloves garlic smashed
• 2 anchovy fillets
• 2 tablespoons capers drained
• 4 sprigs Oregano or oregano, or rosemary

Instructions

1. Season the swordfish with kosher salt and freshly ground black pepper on both sides.
2. Heat the canola oil in a large skillet over medium-high heat. Sear the swordfish until golden brown on both sides, about 4 minutes per side.
3. Add the unsalted butter, smashed garlic, anchovy fillets, and drained capers to the skillet. Once the butter has melted and begun to brown, tilt the skillet carefully and spoon the melted butter over the swordfish a few times.
4. Remove the skillet from the heat and add the fresh oregano or rosemary. Stand back slightly as the butter may splatter. Swirl the skillet to coat the herbs in the browned butter, continuing to spoon the sauce over the swordfish for another minute or two.
5. Serve the swordfish steaks with the butter and herbs spooned on top.