Recipe: Swordfish with crispy capers
Since we’ve been forced to cook for ourselves every evening, we’re luckily helped by Alison Roman’s simple but delicious dishes. The domestic goddess of the apocalypse has scored another real hit with her new cookbook Nothing Fancy, featuring wildly popular recipes like this delicious swordfish with crispy capers.
Alison: “Swordfish is one of the few types of fish meaty enough to fry in a pan without the skin, fearlessly. It doesn’t stick or tear, but simply develops a golden-brown crust, almost like a steak (almost). So you can easily treat swordfish in the same way. I love the way the capers become crispy in the browning butter, but if capers aren’t your thing, you can also replace them with 2 tablespoons of crushed olives or a few lemon slices.”
How to make swordfish with crispy capers
- Sprinkle the swordfish with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Fry the swordfish for about 4 minutes per side until golden brown on both sides. Add the butter, garlic, anchovies and capers. As soon as the butter has melted and starts to brown, carefully tilt the pan towards you and spoon the melted butter over the swordfish several times.
- Remove the pan from the heat and add the herbs (keep your distance for a moment, as the butter will now splatter), swirl the pan to coat them with the browned butter and continue spooning everything over the swordfish for another minute or two.
- Serve the swordfish topped with the butter, capers and herbs.
Title: Nothing Fancy
Author: Alison Roman
Price: €27.99
Publisher: Spectrum
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