Entree: United States – Pan-Seared Swordfish with Lemon-Caper Butter (Pan-seared swordfish topped with lemon-caper butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 12 min

Total 17 min

Ingredients

- 4 swordfish steaks, 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) capers, drained
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 g) lemon zest
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Pat swordfish dry and season both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering.
2. Sear steaks 3–4 minutes per side until a golden crust forms and fish is just opaque in the center; transfer to a warm plate and tent with foil.
3. Reduce heat to medium, add butter to the pan and melt; stir in lemon juice, capers, lemon zest, and parsley and cook 1 minute to combine.
4. Spoon lemon-caper butter over swordfish steaks, garnish with lemon wedges, and serve immediately.