This recipe for steamed swordfish with lemon-caper sauce is a testament to the magic of simple cooking techniques. I first discovered this recipe during a cooking class in Italy (yes, really!), and I've been making it ever since. The delicate texture of the steamed swordfish paired with the zesty, tangy lemon-caper sauce is simply divine. It's light, refreshing, and perfect for a summer evening meal. But dont' just take my word for it, try it yourself and see!
One of the things I love most about this recipe is its versatility. You can easily adapt it to your own preferences. Maybe you're not a fan of capers? No problem. Want to add some fresh herbs to the sauce? Absolutely! It is an exceptional recipe for a crowd. That's one of the reasons why I prefer to use this recipe, it's so easy to scale up.
Required Equipments
- Steamer basket
- Large skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Serving platter
Steamed Swordfish with Lemon Caper Sauce: Frequently Asked Questions
Steamed Swordfish with Lemon Caper Sauce
This recipe showcases the best of fresh, delicate swordfish, elevated by a bright and zesty lemon-caper sauce. Steamed to perfection, it's a healthy and flavorful meal.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your swordfish. Pat those steaks dry with paper towels. Season generously with salt and pepper. Remember, a little salt goes a long way, so don't go overboard!
- Next, get your steamer going. Fill your pot about halfway with water and bring it to a rolling boil. Place your steamer basket over the boiling water—make sure the water doesn’t touch the bottom of the basket.
- Now for the steaming part! Carefully place the swordfish steaks in the steamer basket. Cover and steam for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Don't overcook it—it'll be dry and sad!
- While the fish steams, make the amazing lemon-caper sauce. In a large skillet, melt a tablespoon of butter over medium heat. Add 2 cloves of minced garlic and cook for about a minute until fragrant. Do NOT burn the garlic, it tastes bitter!
- Add 1/4 cup of dry white wine (if you have it!) and let it simmer for a minute or two, until it reduces slightly. Stir in 1/4 cup of capers, 2 tablespoons of lemon juice, and 2 tablespoons of chopped fresh parsley. Season with salt and pepper to taste. Oh, so good!
- Once your swordfish is perfectly steamed, gently remove it from the steamer basket and place it on a serving platter. Spoon the glorious lemon-caper sauce over the top of each steak. Garnish with extra parsley if you're feeling fancy.
- Serve immediately and enjoy! This dish is best served fresh out of the steamer, but it's also great the next day, cold or reheated. Trust me on this one; leftovers are just as delightful!
📝 Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- If you don't have dry white wine, you can use chicken broth instead.
- Make sure your steamer basket fits inside your pot correctly so that the water doesn’t touch the bottom of the basket and your swordfish doesn't become soggy and sad!.
- Ensure the swordfish is cooked through and flakes easily with a fork, but don't overcook it or it will become tough and dry. Aim for a light, flaky texture
🍎 Nutrition
Calories: 250 kcal
Protein: 30 g
Fat: 15 g
Carbohydrates: 5 g
Fiber: 0 g
Calcium: 20 mg
