25 Minute Pan Seared Swordfish with Lemon Caper Sauce
Ingredients
- 4 (6-ounce) swordfish steaks, (about 1½ lbs)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil
- 1 medium shallot, (finely chopped)
- ¾ cup low-sodium chicken broth
- 1 lemon, (plus more cut into wedges for serving)
- 2 Tbsp capers, (drained)
- 3 Tbsp unsalted butter, (very cold)
- Fresh parsley or thinly sliced chives, (for serving)
Instructions
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