Roasted Swordfish with Radish and Brown Butter Emulsion

Instructions

1. 1

   Pat the swordfish steaks dry with paper towels and season generously on both sides with salt and pepper. Let them sit at room temperature for 10 minutes.

   Tip: Drying the fish ensures better browning and a crispy exterior.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the swordfish steaks in the pan and sear for 4-5 minutes on the first side without moving them.

   Tip: Resist the urge to flip early; a good crust indicates proper searing.

3. 3

   Flip the steaks and cook for another 3-4 minutes until cooked through and the internal temperature reaches 145°F. Transfer to a warm plate and tent loosely with foil.

   Tip: Swordfish is firm and can handle high heat better than most fish.

4. 4

   In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add minced shallots and sauté for 1-2 minutes until softened and fragrant.

   Tip: Don't let the shallots brown; they should remain translucent.

5. 5

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce the wine by half.

   Tip: These browned bits add incredible depth to your sauce.

6. 6

   Remove the skillet from heat and whisk in the remaining 4 tablespoons of cold butter, one piece at a time, until fully incorporated and the sauce becomes creamy and emulsified.

   Tip: Keep the heat off to prevent the butter from breaking; work quickly but gently.

7. 7

   Stir in lemon juice, capers, and fresh dill into the brown butter sauce. Taste and adjust seasoning with salt and pepper as needed.

   Tip: The capers add a briny pop that complements the delicate fish beautifully.

8. 8

   Arrange the sliced radishes on serving plates, place a swordfish steak on top, and spoon the brown butter emulsion around the fish. Garnish with radish sprouts and additional fresh dill.

   Tip: The raw radishes provide a peppery crunch that contrasts nicely with the tender swordfish.