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Caesar Swordfish

Posted by Kira DeRito on

This recipe is from my very favorite celebrity chef - Ina Garten. Her cookbooks are the ones I go back to again and again... and this recipe is a winner. We keep our version of the caesar marinade stocked on a regular basis at the shop.

~serves 2-4 adults for dinner~

To make the sauce at home you'll need the following:
  • 2 large garlic cloves, chopped 
  • 1/4 cup fresh parsley, chopped
  • 1 T anchovy paste
  • 2 tsp Dijon mustard
  • 1 cup mayo
  • 1 T grated lemon zest
  • 3 T lemon juice
  • salt and pepper

Then to make the meal you'll need:

  • about 6-8oz swordfish per person
  • A couple of stems of green onion, chopped
  • 1 T olive oil 
  • 2 T capers
  • lemon wedges for garnish

Ina says to blend up the garlic, parsley, anchovy paste and Dijon first in a food processor, then add the mayo, lemon zest, lemon juice and 1 tsp salt and 1/2 tsp pepper and pulse it again a few times to combine. This worked out pretty simply - I used one big lemon to make the zest and juice and it all came together nicely!

Next, you pre-heat your oven at 500 degrees. Yes, FIVE hundred. We're roasting, crank it up! If you have a grill pan, use it to get those nice marks, otherwise you can simply cover a sheet pan with a piece of foil for easy clean up. Spoon a couple of tablespoons of the sauce over the fish filets and turn them over a bit to coat. Place your swordfish steaks on the pan and pop them in the oven.

Set your timer for six minutes, and then flip the fish over with a pair of tongs when the buzzer sounds. Set your timer again for an additional 5 minutes to complete the cooking: 11-12 minutes total for steaks that are about 1.25" thick (our standard).

While the fish is cooking, heat the olive oil in a small pan over medium high heat and toss in the capers. Let them sizzle in the oil until they get crispy and a little browned. The cookbook says this takes 30 to 45 seconds but in my kitchen it was more like 4-5 minutes... I'm not a huge fan of oil splatter and I like to get my hand in there and squish the capers a bit as they cook so they're not quite as caper-y on the fork.

Place the swordfish on a plate and spoon another couple of teaspoons of the sauce over the top of the steak. Sprinkle with chopped green onions and the crispy capers, and serve with our Mushroom Rice or a nice salad and crusty bread - enjoy!

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