Ingredients:

  • 4 swordfish steaks (6 oz / 170 g each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1/2 cup unsalted butter (1 stick / 115 g), softened
  • 1 tablespoon capers, rinsed and chopped (15 g)
  • 1 medium lemon, juiced and zested
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped (15 g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the swordfish steaks dry with paper towels. Season both sides generously with salt and pepper.
  2. In a small bowl, combine the softened butter, capers, lemon juice, lemon zest, minced garlic, and parsley. Whisk until well blended. Adjust seasoning with salt and pepper.
  3. Heat olive oil in a grill or skillet over medium-high heat until shimmering. Add swordfish steaks to the pan or grill, cooking for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F / 63°C).
  4. Transfer the cooked swordfish to a serving platter. Top with a generous spoonful of lemon-caper butter sauce and serve immediately.