Swordfish Steaks with Lemon Caper Sauce

Elevate your seafood game with this restaurant-worthy Swordfish Steaks with Lemon Caper Sauce. I’ll show you how to achieve that perfect sear while keeping the fish moist and tender, all complemented by a bright, tangy sauce that’ll make your taste buds dance.

Ingredients:

• Main Ingredients:
  • 4 swordfish steaks (6-8 oz each, about 1-inch thick)
  • 3 tablespoons olive oil
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons capers, drained
  • 2 lemons (1 juiced, 1 sliced)
  • 1/4 cup white wine
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
• Optional Additions:
  • Red pepper flakes for heat
  • Fresh herbs (dill, thyme, or oregano)
  • Cherry tomatoes for color and flavor
• Pro Tips:
  • Choose steaks of similar thickness for even cooking
  • Pat fish dry before cooking for better searing
  • If swordfish isn’t available, substitute with mahi-mahi or tuna
  • Allergy warning: Contains fish

Step-by-Step Instructions:

1. Prepare the Fish

Remove swordfish from refrigerator 30 minutes before cooking. Pat steaks dry with paper towels and season generously with salt and pepper. The fish should be room temperature for even cooking.

2. Heat the Pan

Place a large skillet over medium-high heat. Add 2 tablespoons olive oil. The pan is ready when a drop of water sizzles immediately upon contact.

3. Sear the Swordfish

Place steaks in the hot pan. Cook for 4-5 minutes on each side for medium doneness. The fish should be golden brown and slightly firm to touch. Don’t move the fish while searing to achieve proper crust.

4. Make the Sauce

Remove fish to a plate and tent with foil. In the same pan, add butter and garlic. Cook until fragrant (30 seconds). Add wine, scraping up brown bits. Add lemon juice and capers. Simmer 2-3 minutes until slightly reduced.

5. Finish and Serve

Return fish to pan, spoon sauce over top. Garnish with parsley and lemon slices.

Key Details:

🕒 Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
🔥 Calories: ~350 per serving
⚙️ Equipment: Large skillet, tongs, measuring spoons, sharp knife

Pro Tips & Variations:

– Look for steaks with firm, moist flesh and avoid any with brown spots
– Don’t overcook! Swordfish can quickly become dry
– For a Mediterranean twist, add halved cherry tomatoes and olives to the sauce
– Create a crust by adding herbs and breadcrumbs before searing

Storage Instructions:

– Store leftovers in an airtight container for up to 2 days
– Reheat gently in a covered skillet with a splash of water
– Sauce can be made ahead and stored separately for up to 3 days
– Not recommended for freezing

Frequently Asked Questions:

Q: How do I know when the swordfish is done?
A: The fish should be just barely opaque throughout and slightly firm to touch. Internal temperature should reach 145°F (63°C).

Q: Can I grill these steaks instead?
A: Yes! Grill on medium-high heat for 4-5 minutes per side, then finish with the sauce in a pan.

Q: What sides pair well with this dish?
A: Try roasted asparagus, garlic mashed potatoes, or a light Mediterranean orzo salad.

Q: Is swordfish high in mercury?
A: Yes, swordfish contains higher mercury levels. Limit consumption to once per week for adults and avoid if pregnant.