Swordfish Steak With Lemon And Capers Recipe

• 3 to 4 lemons
• 6 slices swordfish (about 8 ounce. each)
• Salt and freshly grnd white pepper
• Lowfat milk
• All-purpose flour
• 12 tbsp. peanut oil
• 1 teaspoon butter
• 5 tbsp. (5/8 stick) unsalted butter
• 1/4 c. liquid removed capers
• 2 tbsp. minced fresh parsley (garnish)

1. Carefully peel lemons, discarding all of white pith.
2. Cut white membrane from lemon sections.
3. Remove segments, then dice and set aside.
4. Generously season swordfish with salt and white pepper to taste.
5. Dip each slice in lowfat milk.
6. Coat with flour, shaking off excess.
7. Heat 6 Tbsp.
8. oil in large skillet over medium-high heat.
9. Stir in 1/2 tsp.
10. butter.
11. Add in 3 slices of fish and saute/fry till lightly browned on both sides.
12. Reduce heat and continue cooking till fish is opaque and feels hard to touch.
13. Transfer to heated serving platter and keep hot.
14. Repeat with remaining oil, 1/2 tsp.
15. butter and fish.
16. Wipe out skillet.
17. Add in remaining butter and cook over medium heat till lightly browned.
18. Stir in reserved lemon and capers.
19. Pour over fish, garnish with minced parsley and serve immediately.
20. 6 servings.

lemons, swordfish, salt, milk, flour, peanut oil, butter, butter, liquid removed capers, fresh parsley

Taken from cookeatshare.com/recipes/swordfish-steak-with-lemon-and-capers-52707 (may not work)