Swordfish with Lemon Caper Butter
and quinoa / sauteed vegetables
Swordfish has a hearty texture and mild flavor, which holds up well to a rich compound butter. Spoon the butter over top of the fish while it's still hot so that it melts over the entire filet.
Smarts: You can speed up the cooking time by cooking fish and vegetables in two pans at the same time or just use one pan and wipe it out in between to minimize dishes.
- Garlic - 1 clove , chopped
- Capers - 1 Tbsp , chopped
- Lemon zest - 1 tsp
- Butter - 4 Tbsp
- Fish, swordfish - 4 filets (sub fresh tuna, pork chops, or steak)
- Oil, cooking - 1 Tbsp
- Carrots - 1 lb , diced
- Green beans - 1 lb , diced
- Basil - 8 leaves , chopped
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Lemon juice - 2 tsp
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Carrots / Green beans - Chop carrots and green beans into roughly the same sized pieces and combine. (Can be done up to 5 days ahead)
Make lemon caper butter - Finely chop garlic and capers. Combine with lemon zest. Soften butter in the microwave and stir in garlic, capers, and lemon zest. (If using unsalted butter, add some salt.) (Can be done up to 5 days ahead)
Basil - Chop basil.
Fish - Rinse and pat dry. Season with some salt and pepper.
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Heat a skillet with oil (portion for vegetables) over medium-high heat. Add carrots and green beans and saute for 2 minutes to get them started cooking. Add water and cover pan with a lid. Steam vegetables with the lid on until nearly tender, ~3 minutes.
Remove lid and continue cooking vegetables until all of the liquid has cooked off and the vegetables are tender.
Season vegetables with some salt. Transfer to a serving plate or bowl and stir in basil and lemon juice. Set aside, covered, while preparing the fish.
Wipe out pan you used for the vegetables and return to the stove. Reduce heat to medium. Add oil (portion for fish).
Add fish to heated pan and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness).
When fish is done cooking, transfer it to serving plates. Top with lemon caper butter so that the butter melts.
If quinoa was made ahead, reheat in the microwave.
Serve fish over quinoa with vegetables on the side. Enjoy!