Pan Seared Swordfish with White Wine

A highly popular food fish, swordfish have been caught since ancient times in the waters between Sicily and Calabria and is found in their fish recipes. This gave way to the Sicilian style of cooking swordfish, the most popular way of cooking swordfish in the area. 

In moderate quantities, swordfish is a great option to grill. Due to its huge size, it is usually available cut into steaks. Being a firm fish, it can be cooked in healthy food recipes that more delicately textured fish types of fish cannot. It can be popularly cut into chunks and skewered for seafood kebabs or pan seared into juicy, flavorful and healthy dishes.

This easy pan seared swordfish recipe is delicious and easy enough for beginners.

Seared Swordfish With White Wine

You will need a pair of one inch thick swordfish steaks, weighing six ounces each. Pat the fish dry and use salt and pepper to season it. Heat half a tablespoon of olive oil with a tablespoon of unsalted butter in a skillet over a medium to high heat, and then saute three finely sliced shallots with a little salt for a minute. Push them to the side of the pan and add the fish.

Saute it for three minutes, then turn it over and add quarter of a cup of dry white wine, a tablespoon of chopped capers, and a tablespoon of water. Simmer for three minutes or until the fish is cooked right through. Divide it between two serving plates.

Stir a tablespoon of chopped fresh parsley leaves into the sauce and spoon it over the cooked fish. This is great served with potatoes, green beans, and perhaps a glass of lightly chilled Sauvignon Blanc or Pinot Blanc on the side.

Recipe: How To Cook Swordfish Steaks - 3 Great Recipes For Seared Swordfish by KC Kudra