Swordfish Piccata

Cut the 16 oz swordfish steak in half to make 2 portions, remove skin

Salt and pepper to taste on both sides of the fish

Heat up a pan to medium heat and add 1 tablespoon of neutral oil

Place swordfish steaks in the pan and lightly press down for good contact with the pan

Sear one side for 5 minutes until golden brown, then flip over for another 4 minutes

Add in the 4 tablespoons of butter and fresh herbs, then gently baste the swordfish steaks

Remove the steaks onto a plate to rest

In the pan, add fresh lemon juice, capers, and white wine (optional) to the melted butter

Gently whisk until the piccata sauce is well emulsified

Spoon the sauce over the fish and enjoy!