Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　two 1-inch-thick swordfish steaks, each about 6 ounces

　　1 tablespoon unsalted butter

　　1/2 tablespoon olive oil

　　3 shallots, sliced thin

　　1/4 cup dry white wine

　　2 tablespoons balsamic vinegar

　　1 tablespoon drained capers, chopped

　　1 tablespoon water

　　1 tablespoon chopped fresh parsley leaves (wash and dry before chopping)

　　

Step 1

Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.

　　

Step 2

Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.