Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce

1. 1

   Pat swordfish dry and season with salt and pepper.

2. 2

   In a heavy skillet heat butter and oil over moderately high heat until foam subsides and saute shallots with salt to taste, stirring, 1 minute.

3. 3

   Push shallots to side of skillet.

4. 4

   Add swordfish and saute until golden, about 3 minutes.

5. 5

   Turn fish over and add wine, vinegar, capers, and water.

6. 6

   Simmer mixture 3 minutes, or until fish is just cooked through.

7. 7

   Transfer fish to 2 plates and stir parsley into sauce.

8. 8

   Spoon sauce over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.