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Swordfish with capers, chives and lemon

Serves: Makes 4 servings

Ingredients:

  • Butter:
  • 2 ounces soft Irish butter
  • 1½ tablespoons capers
  • 1 lemon
  • 1 clove garlic

  • Swordfish:
  • ½ bunch chives
  • 4 (7-ounce) swordfish steaks 1-inch thick
  • 2 tablespoons olive oil
  • Salt & pepper


Procedures:

This recipe was designed for the Staub Steam Griddle.

To make the butter: Roughly mince the capers. Peel and then mince the garlic as fine as possible.

In a mixing bowl, mix soft butter with garlic, capers and zest of one lemon. Season with salt and pepper. Set aside

To make the fish: Mince the chives as fine as possible. Set aside.

Brush the steaks with olive oil. Sprinkle with salt and pepper.

Preheat the steam griddle for 1 minute on high heat. Place the steaks on the griddle. Put ½ tablespoon of caper butter on top of each steak. Cover with lid. Reduce temperature to medium high. Sear for 1½ minutes.

Remove the lid and turn the steaks. Sear the other side until browned. Sprinkle with juice of ¼ lemon.

Serve and drizzle with the caper lemon butter. Finish with minced chives.

by Staub

 
 
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