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Pan-Seared Swordfish Steaks With Shallot, Caper, and Balsamic Sauce
Serves 2 |
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Ingredients:
| 2 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 fresh parsley leaves, chopped (wash and dry before chopping) |
Directions:
- 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 saute 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.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
| Course: | Dinner |
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