Ingredients:

  • 2 swordfish steaks (1-inch thick, approx. 7 oz each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest (freshly grated)
  • 1/2 tsp dried oregano
  • 1/2 tsp coarse sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 1 tbsp non-pareil capers (drained)
  • 1 tbsp fresh Italian parsley (finely chopped)
  • 1/2 lemon (juiced)

Instructions:

  1. Remove the swordfish from the packaging and pat every side thoroughly with paper towels to ensure a dry surface for searing.
  2. In a small bowl, whisk the olive oil, lemon zest, oregano, salt, and pepper. Rub this swordfish steak marinade over both sides of the fish and let sit at room temperature for 15 minutes.
  3. Place your skillet over medium-high heat. Add the high-smoke point oil (avocado or grapeseed) and wait until it shimmers and just begins to wisps of smoke appear.
  4. Carefully lay the steaks into the pan, laying them away from you to avoid splashes. Press down lightly with the spatula for 5 seconds to ensure even contact for the crust.
  5. Sear for 3-4 minutes per side until a mahogany crust forms. During the final 2 minutes, add butter, capers, parsley, and lemon juice to the pan, spooning the melting butter over the fish to finish.