Swordfish with Anchovy Caper Sauce

Main Course

Recipe courtesy of 30 Minute Meals

Serves 4

  • 2 large cloves garlic, minced
  • 1 tablespoon minced capers
  • 1 tablespoon anchovy paste
  • 1 tablespoon finely chopped rosemary
  • 2 tablespoons lemon zest
  • juice of 1/2 lemon
  • 4 tablespoons olive oil
  • 1 large tomato, chopped
  • 4 swordfish steaks, about 6 oz. each
  • salt and pepper
  • Crusty French bread, for serving

Swordfish with Anchovy Caper Sauce

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Mix together the garlic, capers, anchovy paste, rosemary, lemon zest and juice, olive oil, and chopped tomato. Set aside and allow flavors to meld for 15 minutes.

Heat a heavy cast iron pan (well-seasoned) over high heat until very hot. Pat swordfish steaks dry with paper towels; lightly brush with olive oil. Season to taste with salt and pepper. Sear the steaks over high heat on both sides until done, about two minutes per side (flesh should be opaque; do not overcook). Plate, and top with reserved sauce and bread for sopping up sauce.

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