Pan-Seared Swordfishwith Lemon Caper Sauce
A restaurant-worthy dinner that comes together faster than takeout — bright, briny, and buttery in every bite.
Some nights call for something simple that still feels a little special, and this swordfish is exactly that. A quick sear gets you a golden crust in minutes, and the pan sauce comes together right in the same skillet, so cleanup is just as easy as the cooking. With swordfish on sale this week, it's the perfect excuse to bring a little coastal flair to your dinner table.
Ingredients
Directions
Season the fish.Pat the swordfish steaks dry, then season both sides evenly with the Kosher salt and black pepper.
Sear to a golden crust.Heat a large skillet over medium-high for about 3 minutes, then add enough neutral oil to coat the bottom. Once the oil shimmers, add the steaks and let them cook undisturbed for 4-6 minutes per side, until deeply golden. Transfer to a serving platter.
Build the pan sauce.Lower the heat to medium and add the chopped shallot along with a pinch of salt, stirring for about a minute until softened. Raise the heat back to medium-high, pour in the chicken broth, and scrape up the browned bits from the bottom of the pan. Let it simmer and reduce for 2-3 minutes.
Finish and serve.Stir in the fresh lemon juice and capers, then remove the pan from the heat and whisk in the cold butter until glossy. Taste and adjust the seasoning, then spoon the sauce generously over the swordfish. Top with parsley or chives and serve with lemon wedges on the side.
✦ Chef's Note
Keeping the butter cold is the trick to a silky, restaurant-style pan sauce — it melts slowly into the liquid rather than separating, giving you that glossy finish instead of a greasy one. Resist the urge to move the swordfish while it sears, too; letting it sit undisturbed is what builds that deep golden crust.