Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
two 1-inch-thick swordfish steaks, each about 6 ounces
1
tablespoon unsalted butter
1
/2 tablespoon olive oil
3
shallots, sliced thin
1
/4 cup dry white wine
2
tablespoons balsamic vinegar
1
tablespoon drained capers, chopped
1
tablespoon water
1
tablespoon chopped fresh parsley leaves (wash and dry before chopping)
Need to make a substitution?
Preparation
Step 1
Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
Step 2
Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.