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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A fast and elegant fish dish, the best of the weeknight world.
I don’t often buy swordfish, and when I do, I tend to simply grill it with some salt and pepper and add a dash of lemon. Once in a while I get fancy with some Italian-style preparation, like Sicilian-Style Swordfish which employs sundried tomatoes and capers.
My new fave, Grilled Swordfish with Lemon and Caper Sauce, sort of splits the difference between minimalism and Italian-influenced with a week night meal that is ready in less than 30 minutes.
I made this with a heavy pound of swordfish, which is enough for two adults and two kids if they don’t eat a lot. I halved only the butter and the capers because I like to have sauce at my disposal.
I love this whole-lemon approach to things -- just be sure you get the pith off well and watch them come together nicely in the butter with the capers. From here ChefJune wants you to put your fish on the grill; I used a grill pan and cooked my fish while my sauce was going so the whole thing could be done in about 10 minutes.
This is fast and eloquent, the best of a weeknight world.
4 tablespoons unsalted butter
1 large lemon, peeled, cut crosswise into 8 1/4" slices, seeded, with all the juice
2 tablespoons drained nonpareil capers
Sea salt and freshly ground white pepper to taste
3 swordfish steaks cut 1 1/4-inch thick (about 1 pound each)
3 tablespoons (very green) extra-virgin olive oil
2 teaspoons finely chopped parsley for garnish
Photo by James Ransom
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