Swordfish Steaks Recipe From 'Dining In'

The best way to cook fish? Pretending it's a rib eye.

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In her recently released cookbook, Dining In, Alison Roman proves herself as an all-around weeknight dinner hero. And this recipe for swordfish, which she calls "meaty enough to sear fearlessly," makes for a 15-minute dinner that's on the table faster than you can decide on what to order from Seamless. Roman suggests swapping the garnish for olives or lemon slices if you're not a caper fan, but the way they crisp up in the brown butter is enough to convert any haters.

Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright ©2017 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Swordfish-Like Steak With Crispy Capers
5 from 67 ratings
Get this recipe for swordfish-like steak with crispy capers from Alison Roman's recently released cookbook, Dining In.
Prep Time
Cook Time
Total time: 15 minutes
  • 2 (8-ounce) swordfish steaks, preferably center cut
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons (¼ stick) unsalted butter
  • 2 garlic cloves, smashed
  • 2 anchovy fillets
  • 2 tablespoons capers, drained
  • 4 sprigs fresh marjoram, oregano, or rosemary
  1. Season the swordfish with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the swordfish until golden brown on both sides, about 4 minutes per side. Add the butter, garlic, anchovies, and capers. Once the butter has melted and begun to brown, tilt the skillet toward you (carefully) and spoon any pooling melted butter over the swordfish a few times.
  2. Remove the skillet from the heat and add the herbs (stand back a second, because the butter will splatter a bit), swirling to coat them in the browned butter, continuing to spoon everything over the swordfish for another minute or two.
  3. Serve the swordfish with the butter and herbs spooned on top.
Calories per Serving 255
Total Fat 17.1 g
Saturated Fat 5.8 g
Trans Fat 0.3 g
Cholesterol 91.8 mg
Total Carbohydrates 1.4 g
Dietary Fiber 0.5 g
Total Sugars 0.1 g
Sodium 309.0 mg
Protein 23.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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