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.
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!
This was SO good. The butter really elevates everything and pulls it all together. Used tilapia, and pearl couscous, because that's what we had. Doubled the garlic in the butter b/c we like it. Used carrots and peas, because that's all we had. I also cooked the beg and and the couscous in beef broth instead of water. The kids loved the veggies, and these are not veggie-loving children. Adding this to the faves for sure.1 Helpful
Big hit with everyone and easy to make. 1lb of swordfish was plenty for us 4.0 Helpful
Though delicious, I'll do the sauce on the side next time for the kiddos. I tripled the garlic. Also may be need to thaw swordfish steaks longer than 12 hours.0 Helpful
I love swordfish, this recipe worked well and adults and kids all loved it. I was also pleasantly surprised with the vegetable flavor profile. I've never used lemon juice and basil on veggies before and it was great!0 Helpful
Made with Salmon and a side of mashed cauliflower/potatoes rather than couscous (not fans). Everyone loved it and no left overs, which is a rare occurrence with 6 of us at the table.0 Helpful
Kind of boring. No one hated it, but no one really thought it was great either.0 Helpful
I used Mahi Mahi (already in the freezer) and had to adjust the cooking time. Ended up doing a little steaming to get it to cook through. Used pearl couscous (again, it's what I already had). The meal was delicious!! Loved it!0 Helpful