Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce
Info
Rating
Calories
360.0
Protein
34.0
Sodium
246.0
Fat
21.0
Description
Can be prepared in 45 minutes or less.
Ingredients
two 1-inch-thick swordfish steaks, each about 6 ounces
1 tablespoon unsalted butter
1/2 tablespoon olive oil
3 shallots, sliced thin
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon drained capers, chopped
1 tablespoon water
1 tablespoon chopped fresh parsley leaves (wash and dry before chopping)
Directions
Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
