Seared Swordfish with Artichoke and Caper Salsa

A meatier fish than the sea bass or fluke you've had, dressed simply so the fish stays the point

⏱ 20 min · easy · 🍽 serves 2

Ingredients

• 2 swordfish steaks (about 6 oz each, 1-inch thick)
• 2 tbsp olive oil, divided
• salt and black pepper
• 1 cup jarred or canned artichoke hearts, drained and chopped
• 2 tbsp capers, roughly chopped
• 1 lemon, zested and halved
• 2 tbsp flat-leaf parsley, chopped
• 1 small handful arugula, for the base (optional)

Steps

1. Pat the swordfish steaks dry and season both sides with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over high heat until it shimmers.
3. Sear the swordfish 3-4 minutes a side, without moving it, until a deep golden crust forms and the center is just opaque (internal 130-135F).
4. While it sears, mix the artichoke hearts, capers, lemon zest, parsley and remaining 1 tbsp olive oil in a bowl. Squeeze in a little lemon juice and season with pepper.
5. Rest the swordfish 2 minutes off the heat, then plate over a few leaves of arugula if using.
6. Spoon the artichoke and caper salsa generously over each steak and serve.