12/04/2025
**Recipe**
Herb-Marinated Swordfish may sound a bit high brow but it is easy and delicious. 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.🥄
Herb-Marinated Swordfish
Total Time 30 minutes
Yield 4 servings
INGREDIENTS
Âľ 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
ÂĽ cup coarsely chopped parsley
ÂĽ cup chopped chives
Crusty bread, for serving
PREPARATION
Step 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.
Step 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.
Step 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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