New York Times
Swordfish steaks are meaty in texture yet delicate in flavor and best when cooked to medium, so that the flesh is firm but still juicy. (Like many proteins, it can get tough if overcooked.) Rather than marinating in advance, here the fish is marinated after cooking: Cooked in a skillet until golden, the steaks are then left to soak up a piquant pan sauce while warm. The sauce imparts the punchy flavors of briny capers and citrus, while the olive oil keeps the steaks moist. Serve with a simple salad or with crusty bread for sopping up the juices.
Ingredients
¾ cup extra-virgin olive oil
1½ pounds (1-inch-thick) swordfish steaks (about 3 or 4)
Salt
3 tablespoons drained capers, plus 1 tablespoon caper brine
2 tablespoons lemon juice, plus wedges for serving
1 teaspoon freshly ground black pepper
¼ cup coarsely chopped parsley
¼ cup chopped chives
Crusty bread, for serving
Preparation
1. Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
2. To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
3. Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.
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