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25-Minute Pan-Seared Swordfish with Lemon Caper Sauce Recipe

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4 from 36 reviews

This quick and elegant 25-minute pan-seared swordfish recipe features perfectly cooked swordfish steaks served with a tangy lemon caper sauce. The pan sauce, enriched with shallots, chicken broth, lemon juice, capers, and cold butter, adds a deliciously rich and bright finish. Ideal for a flavorful weeknight dinner or a special occasion meal, this recipe yields tender, flaky fish with a vibrant, buttery sauce that pairs beautifully with fresh herbs and lemon wedges.

Ingredients

Swordfish

  • 4 (6-ounce) swordfish steaks (about 1½ lbs)
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp neutral oil (such as vegetable or canola oil)

Pan Sauce

  • 1 medium shallot, finely chopped
  • ¾ cup low-sodium chicken broth
  • 1 lemon (juice only, plus wedges for serving)
  • 2 Tbsp capers, drained
  • 3 Tbsp unsalted butter, very cold
  • Fresh parsley or thinly sliced chives, for garnish

Instructions

  1. Season the swordfish: Pat the swordfish steaks dry. Season both sides generously with 1 teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper to enhance the natural flavors.
  2. Cook the swordfish: Heat a large skillet over medium-high heat for about 3 minutes until hot. Add 2-3 tablespoons of neutral oil to coat the pan. When the oil shimmers, carefully place the seasoned swordfish steaks in the skillet. Cook undisturbed for 4-6 minutes per side until the fish is opaque and nicely browned. Use tongs or a fish spatula to transfer the cooked steaks to a serving platter.
  3. Make the pan sauce: Reduce the heat to medium and add the finely chopped shallot to the same skillet. Lightly season with a pinch of Kosher salt and cook while stirring occasionally for about 1 minute until softened. Increase the heat to medium-high and pour in ¾ cup low-sodium chicken broth. Scrape up any browned bits from the bottom of the pan using a spatula. Let the sauce simmer and reduce for 2-3 minutes to concentrate the flavors.
  4. Finish with butter and serve: Add the juice of one lemon and 2 tablespoons of drained capers to the sauce, stirring well to combine. Remove the skillet from heat and whisk in 3 tablespoons of very cold unsalted butter to thicken and enrich the sauce. Taste and adjust seasoning with Kosher salt and freshly ground black pepper if needed. Pour the lemon caper sauce over the swordfish steaks. Garnish with chopped fresh parsley or thinly sliced chives and serve immediately with lemon wedges on the side for extra brightness.

Notes

  • Use a neutral oil with a high smoke point such as canola or vegetable oil for searing the swordfish.
  • Be careful not to overcook the swordfish to keep it moist and tender; cooking time depends on thickness.
  • Make sure the butter used to finish the sauce is very cold to create a silky emulsion in the pan sauce.
  • Low-sodium chicken broth allows for better control of the seasoning in the sauce.
  • Garnishing with fresh herbs and serving lemon wedges adds brightness and a fresh aroma to the dish.
  • This recipe pairs well with steamed vegetables, rice, or a crisp green salad.

Find it online: https://recipethrive.com/25-minute-pan-seared-swordfish-with-lemon-caper-sauce-recipe/