SEARED SWORDFISH WITH CAPER-ONION SAUCE

Seared Swordfish with Caper-Onion Sauce image

Yield serves 4

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/4 medium yellow onion, thickly sliced lengthwise
2 tablespoons capers, drained
4 8-ounce swordfish steaks
Kosher salt and freshly ground black pepper to taste
1 garlic clove, minced
2 teaspoons freshly squeezed lemon juice
1 1/2 cups white wine
1 1/2 teaspoons sugar
2 tablespoons roughly chopped fresh basil
1 tablespoon cold unsalted butter, cut into pieces

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 1 minute. Add the capers and sauté until the onions are just barely translucent, about 2 minutes. (Be careful when you add the capers; they may spit in the hot oil.) Push the vegetables to the side of the pan with a spatula.
Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper. Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side. Cook the swordfish for 2 minutes. While the swordfish cooks, stir the vegetable mixture to prevent it from burning. Reduce the temperature to medium and flip the swordfish. Spoon the vegetable mixture on top of the swordfish. Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness. 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. Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir. Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes. Remove from the heat, add the basil, and whisk in the butter until it melts.
Spoon the sauce over the swordfish and serve.