Seared Swordfish with Caper-Onion Sauce

Name: Seared Swordfish with Caper-Onion Sauce
Yield: serves 4
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 medium yellow onion, thickly sliced lengthwise; 2 tablespoons capers, drained; 4 8-ounce swordfish steaks; Kosher salt and freshly ground black pepper to taste; 1 garlic clove, minced; 2 teaspoons freshly squeezed lemon juice; 1 1/2 cups white wine; 1 1/2 teaspoons sugar; 2 tablespoons roughly chopped fresh basil; 1 tablespoon cold unsalted butter, cut into pieces

December 22, 2011

WITH A MEATY TEXTURE AND MILD FLAVOR, swordfish pairs flawlessly with bold ingredients. The caper-onion sauce, with bracing white wine and lemon, brings big flavor to the fish. If you can’t find swordfish, substitute another meaty fish, such as mahi-mahi.

Recipe notes

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