Pan-seared Swordfish Steaks With Shallot Caper And... |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Can be prepared in 30 minutes or less. Ingredients:
two 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 chopped fresh parsley leaves (wash and dry before chopping) |
Directions:
1. 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 sauté shallots with salt to taste, stirring, 1 minute.
2. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes.
3. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
4. Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
|
|