Swordfish with Capers, Chives and Lemon
By Staub
Swordfish with Capers, Chives and Lemon
By Staub
Yield/Serves:
Makes 4 servings
- Butter:
- 2 ounces soft Irish butter
- 1½ tablespoons capers
- 1 lemon
- 1 clove garlic
- Swordfish:
- ½ bunch chives
- 4 (7-ounce) swordfish steaks 1-inch thick
- 2 tablespoons olive oil
- Salt & pepper
This recipe was designed for the Staub Steam Griddle.
To make the butter: Roughly mince the capers. Peel and then mince the garlic as fine as possible.
In a mixing bowl, mix soft butter with garlic, capers and zest of one lemon. Season with salt and pepper. Set aside
To make the fish: Mince the chives as fine as possible. Set aside.
Brush the steaks with olive oil. Sprinkle with salt and pepper.
Preheat the steam griddle for 1 minute on high heat. Place the steaks on the griddle. Put ½ tablespoon of caper butter on top of each steak. Cover with lid. Reduce temperature to medium high. Sear for 1½ minutes.
Remove the lid and turn the steaks. Sear the other side until browned. Sprinkle with juice of ¼ lemon.
Serve and drizzle with the caper lemon butter. Finish with minced chives.
To make the butter: Roughly mince the capers. Peel and then mince the garlic as fine as possible.
In a mixing bowl, mix soft butter with garlic, capers and zest of one lemon. Season with salt and pepper. Set aside
To make the fish: Mince the chives as fine as possible. Set aside.
Brush the steaks with olive oil. Sprinkle with salt and pepper.
Preheat the steam griddle for 1 minute on high heat. Place the steaks on the griddle. Put ½ tablespoon of caper butter on top of each steak. Cover with lid. Reduce temperature to medium high. Sear for 1½ minutes.
Remove the lid and turn the steaks. Sear the other side until browned. Sprinkle with juice of ¼ lemon.
Serve and drizzle with the caper lemon butter. Finish with minced chives.