Ingredients:

  • 4 (6 oz / 170g) swordfish steaks, 1-inch thick
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 4 tbsp (56g) unsalted butter, chilled and cubed
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30g) capers, drained
  • 1 large (45ml) lemon, juiced

Instructions:

  1. Pat the swordfish steaks bone-dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
  2. Heat avocado oil in a cast iron or stainless steel skillet over high heat until it begins to shimmer. Place steaks in the pan and sear undisturbed for 4-5 minutes per side until a deep brown, caramelized crust forms.
  3. Reduce heat to medium. Add minced garlic and capers to the pan, sautéing for 60 seconds until fragrant.
  4. Pour in the lemon juice and stir. Remove the pan from the heat immediately and whisk in the chilled butter cubes one by one until the sauce is glossy and thickened.
  5. Spoon the lemon butter sauce over the swordfish steaks and serve immediately.