Swordfish with Anchovy / Caper Butter recipe
ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 anchovy fillet, minced
1 - 2 tablespoons capers, drained
1/4 cup fresh lemon juice
2 - 2 1/2 pounds swordfish
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh Italian flat-leaf parsley
2 cloves garlic, minced
1 anchovy fillet, minced
1 - 2 tablespoons capers, drained
1/4 cup fresh lemon juice
2 - 2 1/2 pounds swordfish
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh Italian flat-leaf parsley
method
1. Place a large skillet over medium heat and, when it is hot, add 1 tablespoon of the olive oil. Add the garlic, anchovy, and capers and cook until the garlic is golden, about 3 to 4 minutes. Transfer to a small bowl, add the lemon juice, and stir well. Cover to keep warm.
2. Reheat the skillet over medium-high heat and, when it is hot, add the remaining 1 tablespoon of the olive oil. Sprinkle the swordfish with the salt and pepper, place it in the skillet, and cook until golden brown, about 3 to 4 minutes on each side.
3. Add the butter to the anchovy-caper mixture, stir well, and pour over the swordfish. Serve immediately, from the pan. Sprinkle with parsley
2. Reheat the skillet over medium-high heat and, when it is hot, add the remaining 1 tablespoon of the olive oil. Sprinkle the swordfish with the salt and pepper, place it in the skillet, and cook until golden brown, about 3 to 4 minutes on each side.
3. Add the butter to the anchovy-caper mixture, stir well, and pour over the swordfish. Serve immediately, from the pan. Sprinkle with parsley
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