Yield: four servings
Prepare dinner Time: 10 minutes
Whole Time: 15 minutes
2 (8-ounce) swordfish steaks, ideally heart lower
Kosher salt and freshly floor black pepper
1 tablespoon canola oil
2 tablespoons (¼ stick) unsalted butter
2 garlic cloves, smashed
2 anchovy fillets
2 tablespoons capers, drained
four sprigs recent marjoram, oregano, or rosemary
1. Season the swordfish with salt and pepper. Warmth the oil in a big skillet over medium-high warmth. Sear the swordfish till golden brown on each side, about four minutes per aspect. Add the butter, garlic, anchovies, and capers. As soon as the butter has melted and begun to brown, tilt the skillet towards you (fastidiously) and spoon any pooling melted butter over the swordfish a number of occasions.
2. Take away the skillet from the warmth and add the herbs (stand again a second, as a result of the butter will splatter a bit), swirling to coat them within the browned butter, persevering with to spoon all the pieces over the swordfish for an additional minute or two.
3. Serve the swordfish with the butter and herbs spooned on high.