Swordfish Steaks with Crispy Capers
Alison Roman is a Brooklyn-based cook, writer and author of the New York Times best seller "Nothing Fancy." The following recipe is from her drool-worthy "Dining In” cookbook.
Photo by Sam Burros (@sam__eats__)
Category
Seafood / Dinner
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
-
1 lb fresh swordfish
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons (¼ stick) unsalted butter
2 garlic cloves, smashed
2 anchovy fillets
2 tablespoons capers, drained
4 sprigs fresh marjoram, oregano, or rosemary
Directions
Season the swordfish with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the swordfish until golden brown on both sides, about 4 minutes per side. Add the butter, garlic, anchovies, and capers. Once the butter has melted and begun to brown, tilt the skillet toward you (carefully) and spoon any pooling melted butter over the swordfish a few times.
Remove the skillet from the heat and add the herbs (stand back a second, because the butter will splatter a bit), swirling to coat them in the browned butter, continuing to spoon everything over the swordfish for another minute or two.
Serve the swordfish with the butter and herbs spooned on top.