Swordfish with capers and currants (Photos)

Cooking swordfish takes just a few minutes: but how do you serve them? Taking a note from a recent dish we had at Galley Beach in Nantucket, we created this simple recipe that you can stir together in the few minutes it takes for the swordfish to broil. We’ve already discussed how to cook swordfish in a previous column.

• 2 green onions, minced
• 2 Tb capers
• 2 Tb currants
• 3 Tb butter
• 1 tsp olive oil

1. Brush the swordfish with the olive oil, and broil on one side for 4 minutes and on the other side for at least 3 minutes.
2. Continue to broil until the internal temperature is between 120 and 125º F. Be careful not to overcook them.
3. Meanwhile, melt the butter in a frying pan and cook the green onions until soft.
4. Add the currants and capers and stir over the heat until softened.
5. Add the cooked swordfish and brown briefly. Serve at once.

Swordfish with capers and currants

Photo credit: 

jwc

We also tried cooking the swordfish by sautéing them in the butter before adding the other ingredients. This works just as well as broiling them but may add a bit more fat to the final dish. We found the final swordfish taste the same either way.