Ingredients
Swordfish and Seasoning
- 4 (6-ounce) swordfish steaks (about 1½ lbs)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil (such as canola or vegetable oil)
Pan Sauce
- 1 medium shallot, finely chopped
- ¾ cup low-sodium chicken broth
- 1 lemon (juice, plus wedges for serving)
- 2 Tbsp capers, drained
- 3 Tbsp unsalted butter, very cold
- Fresh parsley or thinly sliced chives, for garnish
Instructions
- Season the swordfish: Pat the swordfish steaks dry and season both sides evenly with 1 teaspoon of Kosher salt and ¼ teaspoon of freshly ground black pepper to enhance the natural flavors of the fish.
- Cook the swordfish: Preheat a large skillet over medium-high heat for about 3 minutes until hot. Add 2 to 3 tablespoons of neutral oil, ensuring the bottom of the pan is coated. When the oil shimmers, carefully place the swordfish steaks into the pan. Cook undisturbed for 4 to 6 minutes on each side until the fish develops a golden crust and is cooked through. Use tongs or a fish spatula to transfer the steaks to a serving platter.
- Make the pan sauce: Reduce heat to medium, then add the finely chopped shallot to the skillet. Season with a pinch of Kosher salt and cook, stirring occasionally, for 1 minute to soften the shallot. Increase heat to medium-high, then pour in ¾ cup of low-sodium chicken broth. Use a spatula to scrape up any browned bits from the pan, adding depth to the sauce. Let the sauce simmer and reduce for 2 to 3 minutes until slightly thickened.
- Finish with butter and serve: Stir in the juice of 1 lemon and 2 tablespoons of drained capers, mixing well to combine. Remove the skillet from heat, then stir in 3 tablespoons of very cold unsalted butter to thicken and enrich the sauce. Taste and adjust seasoning with Kosher salt and black pepper if needed. Pour the hot sauce over the swordfish steaks, garnish with chopped fresh parsley or chives, and serve immediately with lemon wedges on the side.
Notes
- For the best flavor, use fresh swordfish steaks about 6 ounces each for even cooking.
- Be careful not to overcrowd the pan when cooking the fish; cook in batches if necessary.
- Use cold butter at the end to help emulsify the sauce and give it a silky texture.
- To keep the fish moist, avoid flipping it more than once during cooking.
- Serve the dish with a side of steamed vegetables or a light salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
