Swordfish With Mushrooms, Lemon And Capers
Delicious, fast and easy, this easy swordfish recipe is suitable for company or a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Cuisine: Traditional American
Ingredients
Scale
- 2 pounds swordfish steaks, about 1” thick cut into 4 portions
- 1 T olive oil
- Kosher salt
- Fresh cracked pepper
- 4 T unsalted butter (1 half stick)
- 3/4 pounds mushrooms, cleaned and sliced
- Zest and juice of 1 lemon (about 3 T juice)
- 1 green onion, sliced
- 1 splash dry white wine
- 1 T capers
- 2 T chopped parsley
Instructions
- Heat your oven to 400 degrees. Rub the swordfish with the olive oil and season on both sides with salt and pepper. Heat a griddle pan or cast iron pan on high. Sear the fish on both sides for a couple minutes on each side. Turn off the heat and put the skillet in the oven to finish, about 10 minutes, depending on the thickness of your fish.
- In a separate skillet melt butter on medium high. When the butter is hot add mushrooms, green onions, lemon juice and zest and splash of white wine. Saute for 5 – 6 minutes until mushrooms are tender and there is very little liquid left in the sauce. Season with salt and pepper to taste.
- Plate the swordfish on individual plates topped with mushrooms and garnish with capers and parsley.