How to make it

  • Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute.
  • Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes.
  • Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
  • Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.

Reviews & Comments 2

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  • ttaaccoo 10 years ago
    very nice!! thank you ! a 5 from me. trish
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  • tinam 11 years ago
    I've tried a similar one b4...this sounds very tasty!
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