Grilled Swordfish in Lemon Caper Sauce
Swordfish has a lovely, firm texture that’s so satisfying, and it’s absolutely stunning in this understated dish. It’s grilled like a steak, with nothing but oil, salt, and pepper. And then it gets a generous spoonful of the sauce, a simple reduction of butter, capers, and chunks of fresh, juicy lemon — the perfect balance of salt, fat, and acid for the rich, meaty swordfish.
In the photo, you’ll see that we’ve combined it with asparagus, which we just perched alongside the fish on the grill pan. It makes such a pretty, elegant dinner. Just add white wine, and you’ve got an impressive meal that only cost you about 30 minutes in the kitchen. It’s exactly the kind of magic you should roll out for a special weeknight dinner, like a birthday or an anniversary.
Our tip: Swordfish, especially in a bright, citrus-y sauce, calls for a richer, zestier wine. We like this dish with a bottle of Augey White Bordeaux, a crisp fruit-forward wine full of apples and lemongrass.
4 Tbsp unsalted butter
1 large lemon, peeled, cut crosswise into 8 slices, seeded, with all the juice
2 Tbsp drained nonpareil capers
Sea salt, to taste
Freshly ground white pepper, to taste
2 swordfish steaks cut 1 ¼” thick (about 1 pound each)
3 Tbsp extra-virgin olive oil
2 tsp finely chopped parsley, for garnish
1 bunch asparagus or broccolini
Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
Cut 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.
In a large bowl, toss the asparagus or broccolini with olive oil and season with salt and freshly ground white pepper. Set aside.
Heat a grill pan or grill over medium heat. Brush the swordfish with olive oil on both sides.
Season with salt and freshly ground white pepper. Grill the swordfish, flipping once, until charred outside and still slightly pink in the center, about 3 to 4 minutes per side. Tip: to make crosshatch grill marks, turn the fish 90º halfway through cooking each side.
Add the asparagus or broccolini to the pan and grill for 3 to 4 minutes, turning once.
Transfer the swordfish steaks and vegetables to a large platter. Spoon the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.
Recipe source: Food 52