Swordfish with Lemon and Caper Sauce

Ingredients

For the Sauce

• 1/2 cup olive oil
• 1 shallot chopped fine
• 1/4 cup parsley chopped fine
• 1/4 cup lemon juice
• 1T tomato paste, or 4 sun-dried chopped
• 1/4 cup capers drained
• salt and pepper to taste

For the Fish

• 1 tablespoon avocado oil
• 2 pounds swordfish steaks at least 3/4 inch thick 4, 8 ounce filets, skin removed
• Salt and pepper to taste

Steps

1. Prepare the sauce first and let it cool while you cook the swordfish. Heat the olive oil in a small saucepan over medium high heat. When the oil is hot, add the shallots and cook until softened, about 5-10 minutes.

2. Turn off the heat and add parsley, lemon juice, tomato, and capers.

3. Adjust seasoning and reserve sauce.

4. Place the swordfish on paper towels and dry thoroughly.

5. Heat a tablespoon of avocado oil in a large nonstick pan and when the oil is hot and shimmering, salt the fish on both sides then place them in the pan and cook, turning often until golden brown on the outside and 130ºF when tested with a thermometer (they will continue to cook off heat). This can take 6-10 minutes, depending on thickness. Rest for 5-10 minutes before serving with the sauce.