Swordfish with Anchovy Caper Sauce | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Sear swordfish steaks in a hot cast iron pan, then top with flavorful garlic-caper sauce and fresh bread for a perfect summer meal.
Ingredients
- 2 large cloves garlic, minced
- 1 tablespoon minced capers
- 1 tablespoon anchovy paste
- 1 tablespoon finely chopped rosemary
- 2 tablespoons lemon zest
- juice of 1/2 lemon
- 4 tablespoons olive oil
- 1 large tomato, chopped
- 4 swordfish steaks, about 6 oz. each
- salt and pepper
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