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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 6 6-ounce swordfish steaks (each about 3/4 inch thick)
- Olive oil
- 2 tablespoons drained capers
- Chopped tomatoes (optional)
Method
- Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes.
- Remove from heat.
- Whisk in vinegar, honey and mustard.
- Season sauce with salt and pepper.
- Brush fish with oil; sprinkle with salt and pepper.
- Heat heavy large skillet over medium-high heat.
- Add 3 swordfish steaks.
- Saute just until opaque in center, about 4 minutes per side.
- Transfer to plates; tent loosely with foil to keep warm.
- Repeat with remaining fish.
- Whisk sauce over low heat to rewarm if necessary.
- Spoon sauce over fish.
- Sprinkle with capers and, if desired, tomatoes.
