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1
Heat the oil in a large skillet over medium-high heat.
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2
Add the onion and saute for 1 minute.
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3
Add the capers and saute until the onions are just barely translucent, about 2 minutes.
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4
(Be careful when you add the capers; they may spit in the hot oil.)
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5
Push the vegetables to the side of the pan with a spatula.
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6
Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper.
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7
Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side.
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8
Cook the swordfish for 2 minutes.
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9
While the swordfish cooks, stir the vegetable mixture to prevent it from burning.
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10
Reduce the temperature to medium and flip the swordfish.
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11
Spoon the vegetable mixture on top of the swordfish.
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12
Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness.
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13
For medium rare, a meat thermometer inserted in the thickest part of the swordfish will read 145 F. For medium to well done, cook the fish to 155 F. or higher.
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14
Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
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15
Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir.
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16
Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes.
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17
Remove from the heat, add the basil, and whisk in the butter until it melts.
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18
Spoon the sauce over the swordfish and serve.
