Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce

• 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)

1. Pat swordfish dry and season with salt and pepper.
2. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and saute shallots with salt to taste, stirring, 1 minute.
3. Push shallots to side of skillet.
4. Add swordfish and saute until golden, about 3 minutes.
5. Turn fish over and add wine, vinegar, capers, and water.
6. Simmer mixture 3 minutes, or until fish is just cooked through.
7. Transfer fish to 2 plates and stir parsley into sauce.
8. Spoon sauce over fish.

swordfish, unsalted butter, olive oil, shallots, white wine, balsamic vinegar, capers, water, parsley

Taken from www.epicurious.com/recipes/food/views/pan-seared-swordfish-steaks-with-shallot-caper-and-balsamic-sauce-13647 (may not work)