Ingredients:

  • 4 (6 oz / 170g) swordfish steaks
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) black pepper
  • 4 tbsp (57g) unsalted butter, chilled and cubed
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30g) drained non-pareil capers
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Pat the swordfish steaks completely dry with paper towels. Rub both sides with olive oil and season generously with salt and pepper. Let them sit at room temperature for 10 minutes.
  2. Preheat the grill to high heat. Place the steaks on the grate and sear for 4–5 minutes per side without moving them. Remove from heat when the internal temperature reaches 130°F (54°C), allowing them to rise to 135°F (57°C) while resting.
  3. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic until fragrant (about 30 seconds), then stir in lemon juice and capers. Simmer and reduce the liquid by half.
  4. Turn the heat to low and whisk in the cold butter one cube at a time until the sauce is velvety and opaque.
  5. Place the rested swordfish on a platter. Spoon the lemon caper butter sauce over each steak and garnish with freshly chopped parsley.