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Caesar Roasted Swordfish - You will be hooked

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Giangi Townsend
The swordfish steaks are nicely marinated with the sauce, consequently making the fish so tender. Out of this world how beautiful the fresh garlic, prepared mustard to infuse the fish

Ingredients

  • 2 garlic 2 large, peeled and chopped garlic cloves
  • ⅓ cup flat-leaf parsley ⅓ cup chopped fresh flat-leaf parsley
  • 4 anchovy fillets 4 anchovy fillets, roughly chopped
  • 2 tablespoons Dijon mustard 2 teaspoons Dijon mustard
  • 1 cup mayonnaise 1 cup mayonnaise
  • 1 tablespoon lemon 1 tablespoon grated zest of lemon
  • 2 tablespoons lemon juice 2 tablespoons freshly squeezed lemon juice
  • 4 swordfish 4 center cut swordfish steaks
  • ¼ cup scallions ¼ cup white part only chopped scallions
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 2 tablespoons capers 2 tablespoons drained capers
  • ` lemon wedges of lemon

Instructions

  • Preheat oven to 500 degrees. Line a sheet pan with aluminum foil.
  • For the Caesar sauce, place the garlic, parsley, anchovy fillets, and mustard in the bowl of the food processor fitted with a steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper and pulse to make a smooth sauce.
  • Place the swordfish steaks on the pan and sprinkle both sides with salt and pepper. Save one-third of the sauce to serve with the cooked fish. Spread the fish on one side and all sides with half of the remaining sauce, turn and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 5 to 10 minutes.
  • Roast the fish for 10 to 12 minutes, or until the center is just barely cooked. Cover the swordfish with aluminum foil and allow to rest on the pan for 10 minutes.
  • Meanwhile, heat the oil in a small sauté pan until very hot, add the capers and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with lemon wedges, frizzled capers, and the reserved Caesar sauce.

Nutrition

Calories: 707kcal | Carbohydrates: 3g | Protein: 36g | Fat: 61g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 698mg | Potassium: 813mg | Fiber: 1g | Sugar: 2g | Vitamin A: 738IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.