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.
Swordfish-Like Steak with Crispy Capers
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.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
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.