Simply Swordfish: Tonya Hudson’s Swordfish with Lemon-Caper Sauce
A bright lemon-caper sauce lets this fresh catch do the talking
Every cook has a signature dish, the recipe friends request, the one that always makes an appearance at gatherings or the meal they can practically make from memory. Each month we ask someone in the local community to share theirs, along with the story behind it, then nominate another local cook to keep the chain going. This month Geist Ussery passes the plate to Tonya Hudson, owner of Benny Hudson Seafood, who shares a simple preparation that lets fresh swordfish take center stage.
Tonya Hudson’s Swordfish with Lemon-Caper Sauce
Meaty swordfish needs little embellishment when the fish is fresh and the preparation is simple. Tonya Hudson pairs grilled swordfish steaks with a buttery lemon-caper sauce that brings just enough brightness and briny bite without overpowering the fish. A sprinkle of fresh parsley finishes a dish that's elegant enough for company but easy enough for a weeknight dinner.
Ingredients
- 3 swordfish steaks about 1 1/4 inches thick
- 4 tablespoons unsalted butter
- 1 large lemon peeled, cut crosswise into eight 1/4-inch slices and seeded, juices reserved
- 2 tablespoons nonpareil capers drained
- Sea salt
- Ground white pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley for garnish
Instructions
- Melt the butter in a small saucepan over medium-low heat, stirring constantly, until it turns light brown, about 3 minutes.
- Cut the lemon slices into quarters. Add the lemon pieces, reserved juice and capers to the saucepan. Reduce the heat and cook, gently shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste and adjust the seasoning as needed.
- Heat a grill, or preheat the broiler. Brush both sides of the swordfish with olive oil, and season with sea salt and white pepper.
- Grill or broil the swordfish about 4 inches from the heat, turning once, until lightly charred on the outside and cooked to your liking, about 3 to 4 minutes per side.
- Transfer the swordfish to a serving platter and leave the steaks whole, or cut them into thick strips. Spoon the warm lemon-caper sauce over the top, garnish with parsley and serve immediately.
Notes
Tonya’s Tip
Don’t overthink swordfish. Its natural flavor does most of the work. The key is not to overcook it. Look for fish that is opaque and just beginning to flake but still feels firm and springy when gently pressed. Tried this recipe?Let us know how it was!
