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Swordfish with Lemon Caper Butter
and couscous / sauteed vegetables

Name: Swordfish with Lemon Caper Butter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Tbsp Capers, chopped; 1 tsp Lemon zest; 4 Tbsp Butter; 4 filets Fish, swordfish (sub fresh tuna, pork chops, or steak); 1 Tbsp Oil, cooking; 1 lb Carrots, diced; 1 lb Green beans, diced; 8 leaves Basil, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Water; 2 tsp Lemon juice; 1 cup Stock, any type, sub water; 1/4 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Proteins

Fish, non-canned

Cuisines

European - French

Ingredients

Metric

Servings:

Swordfish with Lemon Caper Butter:

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

Sauteed Vegetables with Fresh Basil:

Carrots - 1 lb , diced
Green beans - 1 lb , diced
Basil - 8 leaves , chopped
Oil, cooking - 1 Tbsp
Water - 1 Tbsp
Lemon juice - 2 tsp

Couscous:

Stock, any type - 1 cup , sub water
Salt - 1/4 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Prep

Make couscous - Combine stock, salt, and butter (portion for couscous) in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (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 (portion for lemon caper 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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Make

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 couscous was made ahead, reheat in the microwave.
Serve fish over couscous with vegetables on the side. Enjoy!

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