Swordfish and the Perfect Sauce Pairing

There is something special about eating fresh fish in the summertime. The only thing that matters more than the fish itself is the pairing of fresh herbs, a bit of butter and a beautiful citrus kick to elevate the flavor of the dish being prepared. Today we are going to explore one of my favorite ways to prepare some swordfish steaks, and create a sauce that will have your friends and family being for more.

-What You Need-

• 2-8 Ounce Swordfish Steaks

• 1/4 Cup(34g) All Purpose Flour

• 1 Lemon(Zested and Juiced)

• 2 Tbsp Capers(use as many or few as you want)

• 1 Cup Sauvignon Blanc(I use 19 Crimes, you know the Snoop Dogg wine)

• 1/2 Cup Unsalted Butter

• 2 Sprigs of Rosemary

• 3 Cloves of Garlic(Peeled and crushed)

• Kosher Salt and Fresh Black Pepper to taste

• A Pinch of White Pepper(you can substitute black pepper)

  -Let's Cook-

  Lemon Caper Wine Sauce

  1) We are going to start by making a roux. Melt 1/4 cup your butter in a medium saucepan over medium-low heat. Once your butter is fully melted and starting to get foamy, add your all purpose flour while whisking to fully incorporate and slowly bring to a blonde color while releasing a nutty aroma.

  2) Once your roux is set, pour in your 1 cup of wine, lemon zest, lemon juice, capers ,as well as a pinch of salt and white pepper. Mix thoroughly and bring your sauce to a simmer before turning the heat from medium to low.

  3) Stir your sauce occasionally to keep from sticking and burning while you prepare and cook your swordfish steaks.

Swordfish Steaks Prep and Cooking

1) Preheat your oven to 350°F(175°C), and season your swordfish steaks with salt and fresh pepper.

2) In a medium stainless skillet or cat iron pan, over medium heat, melt your remaining butter.

3) When your butter starts to foam, add your garlic and rosemary and move it around to coat your herbs and start extracting the flavor. Bump your heat up to medium-high.

4) Add your swordfish steaks to the pan and sear the first side for about 2 to 3 minutes. Tilt your pan towards you while searing and use a spoon to baste your swordfish with the butter that the garlic and rosemary have been lending flavor to.

5) Flip your swordfish and place a sprig of rosemary and a garlic coffee on top of your fish, as well as basting it with the butter before placing the whole pan in the oven for about 10 minutes(could be more or less time depending on the searing steps), checking the temperature too ensure that your fish is cooked to 145°F(63°C).

6) Plate your swordfish with a few capers on top as well as some of your wine sauce, but remember, a little sauce goes a long way with that fresh lemon. Enjoy!

This dish pairs well with asparagus, brussel sprouts, or leafy greens such as spinach!

I hope you have enjoyed this simple summer recipe that I enjoy preparing. Let me know if you have tried this recipe, and which wine you have chosen for the sauce. I use Sauvignon Blanc, but you could use any white wine you enjoy drinking. Pinot Grigio would also work well with this recipe. Thank you for coming and joining me on this culinary adventure. Be sure to subscribe to the Nobrega’s Kitchen to receive our newsletter and be up to date on our newest recipes and products. Keep Cooking My Friends.

-Nobrega's Kitchen LLC est. 2022