The crispy sage leaves flavor the oil and provide a lovely complement to the fish.

Swordfish with Sage and Capers

Serves 4

4 swordfish steaks, about
1½ inches thick
2 tablespoons extra-virgin
olive oil
10 whole sage leaves
1 teaspoon capers
1 lemon, thinly sliced
salt and pepper to taste

Optional
additional fresh lemon to finish

Directions

1. Wash the fish in 1 cup cold water with 1 tablespoon white vinegar added. Pat dry, season with salt and pepper.

2. Heat a cast-iron or nonstick skillet large enough to comfortably hold the fish over medium heat. Add the oil and when it is almost to the shimmer stage, toss in the sage leaves. When they begin to crisp and brown—about 2 minutes—add the capers and lemon slices, distributing the lemon so each piece is flat.

3. When the lemon begins to brown, flip over then add the fish. Sauté fish on the first side for about 4 minutes, then flip over and place the sage leaves on top of the fish.

4. Sauté fish until it firms up and is just cooked through, about 7 minutes total. Plate and distribute the capers, lemon slices, and sage on top of each piece. Pour over any accumulated pan juices. Squeeze fresh lemon over if desired.