swordfish-recipe

Ingredients

• 1 1/2 pounds swordfish (4 steaks)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon celery seed
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• 1 tablespoon butter (or dairy-free butter if desired)
• 1 garlic clove, minced
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• Lemon wedges, for serving

Description

1. (Allow the swordfish to stand at room temperature while preparing the recipe.) In a small bowl, combine the garlic powder, onion powder, celery seed, and kosher salt. Pat the swordfish dry and sprinkle all sides with the seasoning.
2. Heat a large skillet over medium high heat and add the olive oil. Add the fillets and cook for 2 to 3 minutes per side, until browned and internal temperature reaches 145°F.
3. Remove the swordfish steaks to a plate and reduce temperature to very low. Add the butter, garlic and capers cook until garlic is lightly browned, scraping the bottom of the pan while it cooks.
4. Stir in lemon juice and drizzle over the fish. Serve immediately. Store leftovers up to 2 days refrigerated.