Broiled Swordfish with Browned-Butter Red Pepper Sauce

Broiled Swordfish with Browned-Butter Red Pepper Sauce
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  • 4 cloves garlic, minced, plus 6 large cloves, thickly sliced
  • ¼ cup drained tiny capers, rinsed
  • 1 jar (12 oz.) roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips
  • Freshly ground black pepper
  • Kosher salt
  • 6 Tbs. unsalted butter
  • 1 Tbs. balsamic vinegar
  • + 5 more ingredients
    • 1/3 cup extra-virgin olive oil
    • Large pinch crushed red chile flakes
    • 2 Tbs. fresh lemon juice
    • 1/3 cup minced fresh flat-leaf parsley
    • 4 swordfish steaks (2-lb. total), each about 1-inch thick, trimmed of any skin or dark flesh

Heat the broiler with the rack as close to the heat source as possible, or heat a gas grill, covered, to high. Arrange the fish steaks in a 9x13-inch nonreactive dish. Combine the oil, minced garlic, chile flakes, half of the parsley, the lemon juice, and a generous amount of pepper. Pour this m...

View full recipe at Fine Cooking


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