Recipe: Swordfish with Piccata Pan Sauce

Ingredients

• 2 large swordfish steaks (about 2 lb), cut in half
• Sea salt and freshly ground pepper
• 4 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 2 shallots, sliced thinly into rings
• 4 anchovy fillets, whole
• 2 tbsp capers, drained
• ½ cup white wine
• ¼ cup Italian parsley, finely chopped, for garnish
• 1 lemon, cut into wedges