Recetas de Fabián León: Pez espada con limón, tomate y aguacate

Pat swordfish steaks dry with paper towels and season with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add swordfish steaks to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through.

Remove swordfish from the skillet and tent with foil to keep warm.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.

Add capers, lemon zest, and red pepper flakes, and simmer for 2-3 minutes.

Stir in butter until melted and the sauce is slightly thickened.

Return swordfish to the skillet and spoon sauce over the top.

Garnish with fresh parsley, thyme, and basil before serving.

Spice Level:

Allergens