We frequently get asked about non-grilling options for Swordfish and while Swordfish is perfect for those high-heat preparations, it can also be delicious in more gentile and refined preparation. This simple pan roasted Swordfish with a white wine, butter, and caper sauce is absolutely delicious and it couldn't be easier to prepare!
- 4 4-6oz Swordfish steaks
- 1 large shallot, finely minced
- 2 tablespoons capers, roughly chopped
- 1 cup white wine
- 4 tablespoons cold butter
- 2 tablespoons vegetable oil
- 1/2 cup all purpose flour
- Salt and pepper to taste
- Dredge the swordfish steaks in the flour to lightly coast the fish. Shake off any excess flour and gently season the fish with salt.
- Add vegetable oil to a pan over medium heat. When hot, add the steaks and sear on each side until golden brown, 2-4 minutes per side, and cooked through (145 degrees). When the fish is finished, remove from the pan and set aside until needed.
- Add the shallots and saute until soft and translucent, approximately 1-2 minutes.
- Add the white wine and cook until reduced by about 2/3's and then lower heat to low.
- Add the capers and the cold butter. Gently swirl the butter into the reduced wine to create an emulsion. Season with salt and pepper to taste.
- Serve with any kind of roasted vegetable.