Seared Swordfish with Caper-Onion Sauce - extra-virgin olive oil

Method

• Heat the oil in a large skillet over medium-high heat.
• Add the onion and saute for 1 minute.
• Add the capers and saute until the onions are just barely translucent, about 2 minutes.
• (Be careful when you add the capers; they may spit in the hot oil.)
• Push the vegetables to the side of the pan with a spatula.
• Sprinkle both sides of each swordfish steak with a pinch each of salt and pepper.
• Lay the swordfish in the middle of the frying pan, leaving the onions pushed to the side.
• Cook the swordfish for 2 minutes.
• While the swordfish cooks, stir the vegetable mixture to prevent it from burning.
• Reduce the temperature to medium and flip the swordfish.
• Spoon the vegetable mixture on top of the swordfish.
• Cook the swordfish for 1 1/2 more minutes, or to desired level of doneness.
• For medium rare, a meat thermometer inserted in the thickest part of the swordfish will read 145 F. For medium to well done, cook the fish to 155 F. or higher.
• Remove the pan from the heat and transfer the swordfish to a serving platter, leaving the onion mixture in the pan.
• Add the garlic, lemon juice, white wine, sugar, and a pinch each of salt and pepper to the onion mixture and stir.
• Bring to a boil over high heat and reduce the liquid to 1/4 cup, about 5 minutes.
• Remove from the heat, add the basil, and whisk in the butter until it melts.
• Spoon the sauce over the swordfish and serve.