INGREDIENTS
Serves 2
2 tablespoons extra-virgin olive oil
2 (8-ounce) swordfish fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 anchovy fillets, chopped
Juice of 1 medium lemon
2 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley
1. Heat a medium skillet over medium-high heat. Add the olive oil and heat until barely smoking.
2. Season the swordfish on both sides with salt and pepper and brown well on both sides, about 4–5 minutes per side, making sure that the center of the fish is hot. Transfer the fish to a plate and keep warm.
3. Wipe out the pan and return to medium-high heat. Add the butter and anchovies to the pan and heat until the butter begins to turn slightly brown. Immediately add the lemon juice, capers, and parsley. Turn off the heat and stir the sauce to mix.
4. Pour the sauce over the fish and serve.
THE ECOLOGY OF EATING
It is important to remember that large pelagic fish, such as swordfish and tuna, are a natural resource that can easily be depleted. Limit your consumption of these giants to a few times a year to help ensure the species’ survival.