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Swordfish with Preserved Lemon and Capers

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Pan-seared swordfish steaks served with a bright, savory sauce made from preserved lemon, capers, scallions, and white wine. Finished with butter for a silky, restaurant-style touch, this Mediterranean-inspired dish is elegant, easy, and packed with flavor.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main
  • Method: Pan-Searing
  • Cuisine: Mediterranean

Ingredients

  • 2 lb swordfish steaks (about 4 steaks, 8 oz each, 1 to 1 1/2 inches thick)
  • 3 tablespoons olive oil
  • 5 tablespoons unsalted butter, divided
  • 4 scallions, trimmed and finely chopped (or 1 large green onion)
  • 1 tablespoon finely diced preserved lemon peel (from about 1/4 preserved lemon, pulp removed)
  • 1/2 cup capers, rinsed and patted dry
  • 1/2 cup dry white wine
  • 2 tablespoons finely chopped fresh parsley
  • 3/4 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

Instructions

  1. Remove and discard the pulp from the preserved lemon, then finely dice the peel and set aside.
  2. Trim, rinse, and finely chop the scallions. Set aside.
  3. Rinse capers under cool water, drain well, and pat dry. Set aside.
  4. Heat a large skillet over high heat for 2 minutes.
  5. Pat swordfish steaks dry. Season both sides with salt and pepper.
  6. Add olive oil to the hot pan. Once it shimmers, lay in the swordfish steaks and shake the pan gently.
  7. Cook the first side for 2–3 minutes over medium-high heat until the fish slides easily.
  8. Flip and cook for another 2–3 minutes until just cooked through and juicy.
  9. Transfer swordfish to warm plates and set aside.
  10. Reduce heat to medium-low. Add 2 tablespoons butter to the pan and melt.
  11. Add preserved lemon peel and scallions. Cook for 1 minute, stirring.
  12. Add capers and pour in the white wine. Simmer until reduced by half, scraping up browned bits.
  13. Turn off heat. Stir in remaining 3 tablespoons butter gradually until the sauce is glossy and slightly thickened. Adjust seasoning.
  14. Spoon sauce over swordfish and garnish with chopped parsley. Serve immediately.

Notes

  • Use seafood stock and lemon juice if avoiding wine.
  • Stir in grated garlic for a deeper flavor.
  • Add chopped olives for a briny twist.
  • Swap parsley for chives or dill for variation.
  • Try with tuna, halibut, or salmon using adjusted cook times.

Nutrition

Find it online: https://savorymomskitchen.com/swordfish-with-preserved-lemon-and-capers/