Ingredients:

  • 4 Swordfish Steaks (approx. 175 g / 6 oz each)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • Salt (Kosher or Sea Salt) and Freshly Ground Black Pepper, to taste
  • 60 g (4 tbsp / 1/4 cup) Unsalted Butter, softened to room temperature
  • 1 large Lemon, zest only (approx. 1.5 tsp)
  • 2 cloves Garlic, minced finely
  • 1 tbsp (15 ml) Fresh Capers, rinsed and coarsely chopped
  • 2 tbsp (30 ml) Fresh Parsley, finely chopped
  • 1 tsp (5 ml) Dried Oregano
  • 1/4 tsp (1 ml) Red Pepper Flakes (optional, for a little kick)
  • 1 Lemon, cut into wedges (for serving)
  • 1 tbsp (15 ml) Fresh Parsley, roughly chopped (for finishing)

Instructions:

  1. Preheat the Oven: Preheat the oven to a high temperature: 220°C (425°F). Line a baking dish or sheet pan with parchment paper.
  2. Prep the Steaks: Pat the swordfish steaks very dry using kitchen roll. Rub the steaks lightly with 1 tbsp of olive oil, and season generously on both sides with salt and pepper. Set aside.
  3. Combine Ingredients: In a small mixing bowl, combine the softened butter, lemon zest, minced garlic, chopped capers, fresh parsley, dried oregano, and red pepper flakes (if using).
  4. Mix Thoroughly and Apply Rub: Use a fork or a small spatula to mash and mix the ingredients until they are uniformly combined into a robust paste. Evenly divide the compound butter mixture and spread it thickly over the top side of each swordfish steak.
  5. Arrange Fish and Bake: Place the butter-coated swordfish steaks onto the prepared baking dish/sheet pan. Bake for 12 to 18 minutes in the preheated oven.
  6. Check for Doneness: At the 12-minute mark, check the thickest part of one steak using an instant-read thermometer. The fish is ready when the internal temperature reaches 60°C (140°F). The edges should be opaque and the topping golden and bubbling.
  7. Rest: Remove the dish from the oven. Tent the fish loosely with foil and allow it to rest for 5 minutes. This ensures the internal temperature rises to the perfect final temperature of 63°C (145°F).
  8. Garnish and Serve: Transfer the steaks to individual plates. Spoon any pan juices/melted butter over the steaks. Garnish with the extra chopped fresh parsley and serve immediately with fresh lemon wedges.