I stole this one from Gourmet magazine. It’s a nice change of pace from the usual steak and lamb recipes here — although it’s still plenty meaty. One word of caution here. Use the best balsamic vinegar you can find, and be prepared for something really, really tangy. This sauce isn’t for weak tastebuds.
Swordfish Steaks with Shallot, Caper, and Balsamic Sauce
two 1-inch-thick swordfish steaks, each about 6 ounces.
1 tablespoon unsalted butter.
1/2 tablespoon olive oil.
3 shallots, sliced thin.
1/4 cup dry white wine.
2 tablespoons balsamic vinegar.
1 tablespoon drained capers, chopped.
1 tablespoon water.
1 tablespoon chopped fresh parsley leaves (wash and dry before
Dry the swordfish steaks with a paper towel, then sprinkle on a little salt and a bunch of pepper. Do not, this once, use fresh cracked pepper, or you’ll drown the delicate flavor of the fish. In a non-stick skillet (I’m a fan of Calphalon’s non-stick line), heat the butter and oil over medium-high heat until foam subsides. Throw in the shallots and saut