- Four 6 ounce skinless swordfish steaksabout ¾-inch thick
- ½ teaspoon Kosher Salt
- freshly ground black pepper
- all purpose flourfor dredging
- Vegetable Oilfor frying
- 1 tablespoon extra virgin olive oil
- ¾ cup dry white wine
- ½ cup balsamic vinegar
- 2 tablespoons drained tiny capers in brine
- 1 tablespoons chopped fresh Italian parsley
- 2 tablespoons unsalted buttercold, cut into pieces
This amazing recipe is provided by Lidia Matticchio Bastianich and was published in her amazing cook book Lidia’s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook.
How to Cook it:
- Season the swordfish with the salt and some pepper. Spread some flour on a plate.
- Lightly dredge the swordfish on all sides in the flour, tapping off the excess. Reserve the flour.
- In a large nonstick skillet, heat ½ inch of vegetable oil over medium high heat.
- When the oil is hot, gently lay the swordfish in the skillet, and cook until it is brown on both sides and just cooked through – about 2 minutes per side, depending on the thickness of the fish.
- Remote it to a platter, cover it with foil, and keep it warm.
- Carefully pour out the oil from the skillet, and wipe it clean with a paper towel. Over medium-high heat, add the olive oil.
- When the oil is hot, sprinkle in a teaspoon of the reserved flour, and stir to make a paste.
- Let the flour toast for a minute, then add the wine, vinegar, and capers.
- Bring the liquid to a boil, and cook until the sauce is a light syrup, about 4 minutes.
- Off heat, stir in the parsley, and whisk in the butter in pieces until the sauce is emulsified.
- Spoon the sauce over the fish, and serve.
Photo credit: Sarah New