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Bright and punchy lemon-caper spinach is an ideal companion to perfectly seared swordfish.

As swordfish can be expensive, I enjoy it occasionally as an indulgence. It’s meaty, yet tender, and won’t fall apart as it cooks. It’s also not too fishy, which is perfect if your palate is sensitive to strong fish. In this recipe, I serve it with a very quick piquant lemon-caper spinach. Chopped sun-dried tomatoes add a nice, rich tanginess too. It’s a meal you’ll want to return to over and over again.

If you don’t have swordfish, replace it with cod or salmon, or try it with chicken breasts or bone-in, skin-on chicken thighs, and adjust the cooking time accordingly.

What you need

Swordfish: Removing the skin is a matter of personal taste. It may impart a stronger fish flavor, but it also helps hold the steaks together, making them easier to flip. Generally, people don’t eat the skin as it can be quite thick. I tried a bite and didn’t think it was that bad. Do what you prefer!
Lemon-caper spinach: Almost everything you need is right there in the name. I add sun-dried tomatoes (I like the julienned sun-dried tomatoes in oil) paired with the briny capers, bright lemon juice, and chopped baby spinach. If you don’t have spinach, try it with kale or arugula instead.
For serving: I served it with air-fried asparagus, but roasted or mashed potatoes would be divine.

Swordfish with Lemon-Caper Spinach

Bright and punchy lemon-caper spinach is an ideal companion to perfectly seared swordfish.

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Prep Time: 10

Cook Time: 20

Servings:

Calories: 489kcal

Equipment

Large skillet

Ingredients

1 pound swordfish steaks (skin removed if desired)
1 teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
2 tablespoons extra virgin olive oil (divided)
2 tablespoons sun-dried tomatoes (chopped)
2 tablespoons capers (drained)
1 lemon (juiced; about 2 tablespoons juice total)
2 ounces baby spinach (roughly chopped)

Instructions

Prepare the swordfish:

Pat the swordfish dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until the oil shimmers. Add the swordfish and cook without moving for 3 to 5 minutes until golden brown. Flip and cook an additional 3 to 5 minutes or until the swordfish reaches an internal temperature of 130ºF to 135ºF. See Note 1. Transfer to a plate, tent loosely with foil, and rest for 5 to 10 minutes.

Cook the spinach:

Carefully wipe out the skillet and return it to medium heat. Add 1 tablespoon extra virgin olive oil. Add the sun-dried tomatoes and sauté for 1 to 2 minutes until fragrant. Add the capers and cook for 1 minute more. Add the lemon juice and scrape up anything stuck to the bottom of the skillet.
Add the spinach to the skillet and sauté for 2 to 3 minutes until just wilted. Taste and season with salt and pepper.

To serve:

Transfer the swordfish to a serving platter and spoon the lemon-caper spinach over top. Serve with roasted vegetables or potatoes. Enjoy!

Notes

Note 1: Depending on the thickness of your steaks, you may need to cook the fish longer. Adjust the heat as needed to prevent burning, and insert a meat thermometer horizontally into the fish for the most accurate reading. In my experience, swordfish tends to produce albumin no matter what, so don’t fret if you see this happen. I simply scrape it off as it cooks and discard it.

Nutrition

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