tonya hudson’s swordfish with lemon caper sauce

At the seafood counter, you’ll find swordfish sold as steaks – thick pieces with a swirly muscle pattern weighing between 6 oz. to 1 lb. each. These are hefty cuts that feel more like ribeye steaks than fish filets, but the weight and texture make swordfish so appealing to both pescatarians who want to get the most out of their grill before summer ends and beef lovers looking to switch up their protein game. Swordfish is an excellent source of lean protein and packs a heavy nutritional punch: swordfish has high concentrations of niacin, vitamin B-12, zinc, and omega-3 fats, which can improve brain function, energy levels, and immune response. Despite swordfish’s considerable nutritional value, it’s quite low in calories, making it an excellent choice for those working towards their wellness goals.

Swordfish has a dense flake but is mild and permeable enough to absorb other flavors, like a light, bright lemon caper sauce. While swordfish is caught locally off the Atlantic coast and is available year-round, enjoying this warm-water fish with a citrus-y sauce will help you savor the last few weeks of summer.

Ingredients

• 4 tablespoons unsalted butter

• 1 large lemon, peeled, cut crosswise into 8 1/4” slices, seeded, with all the juice

• 2 tablespoons drained nonpareil capers

• Sea salt and freshly ground white pepper to taste

• 3 swordfish steaks cut 1 1/4-inches thick (about 1 pound each)

• 3 tablespoons (very green) extra-virgin olive oil

• 2 teaspoons finely chopped parsley for garnish

Directions

1. Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.

2. Cut the lemon slices into quarters. Add them (with their juice), and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.

3. Light a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Sprinkle with salt and freshly ground white pepper to taste.

4. Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).

5. Transfer the swordfish to a large platter and cut into thick strips (or leave whole). Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.

Tonya Hudson is owner of Hudson’s Seafood Market, known far and wide for selling the freshest and best seafood for over 5 generations. Find them at 175 Squire Pope Road, Hilton Head Island, 29926