Swordfish with Sage and Capers

The crispy sage leaves flavor the oil and provide a lovely complement to the fish.

Swordfish with Sage and Capers

Serves 4

4 swordfish steaks, about
1½ inches thick
2 tablespoons extra-virgin
olive oil
10 whole sage leaves
1 teaspoon capers
1 lemon, thinly sliced
salt and pepper to taste

Optional
additional fresh lemon to finish

Directions

1. Wash the fish in 1 cup cold water with 1 tablespoon white vinegar. Pat dry, season with salt and pepper.

2. Heat a cast-iron or nonstick skillet large enough to comfortably hold the fish over medium heat. Add the oil, and when it is nearly shimmering, toss in the sage leaves. When they start to crisp and brown—about 2 minutes—add the capers and lemon slices, spreading the lemon so each piece lies flat.

3. When the lemon starts to brown, flip it over and then add the fish. Sauté fish on the first side for about 4 minutes, then flip it and place the sage leaves on top of the fish.

4. Sauté the fish until it firms up and is just cooked through, about 7 minutes total. Plate the fish and top each piece with capers, lemon slices, and sage. Pour over any pan juices that have collected. Squeeze fresh lemon over, if desired.