by ChefJune
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my 77 recipes »
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A&M's Testing Notes:
ChefJune's Notes:
Expand4 tablespoons unsalted butter Ask a question about this ingredient
1 large lemon, peeled, cut crosswise into 8 1/4" slices, seeded, with all the juice Ask a question about this ingredient
2 tablespoons drained nonpareil capers Ask a question about this ingredient
Sea salt and freshly ground white pepper to taste Ask a question about this ingredient
3 swordfish steaks cut 1 1/4-inch thick (about 1 pound each) Ask a question about this ingredient
3 tablespoons (very green) extra-virgin olive oil Ask a question about this ingredient
2 teaspoons finely chopped parsley for garnish Ask a question about this ingredient
Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
Ask a question about this stepCut the lemon slices into quarters. Add them (with their juice), and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
Ask a question about this stepLight a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Sprinkle with salt and freshly ground white pepper to taste.
Ask a question about this stepGrill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
Ask a question about this stepTransfer the swordfish to a large platter and cut into thick strips. Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.
Ask a question about this stepWine Tip: Juicy whites are most refreshing in summer. There are a whole host of tasty and affordable bottles in that category. We drank Albariño from Martin Codax (and also toasted Spain’s win in the World Cup!)
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I made this last night for dinner - it was actually a pleasant night in the Philadelphia area, as oppossed to what it is today - and grilled fished seemed like a really good idea. The sauce is really nice, easy but really flavorful and fun. It really rounded out the fish making it special. The sauce also runs around your plate a little, comingling with vegetables and some rice making the meal feel like a company event rather than an easy, after work dinner. So, thanks and yes, a juicy, soft white wine really was a nice addition!