SWORDFISH PICCATA

Heat the oil and 2 tablespoons of the butter in a large skillet over medium high heat. Season the swordfish steaks on both sides with the salt and pepper.

When the oil and butter are hot bubbling, place the swordfish steaks in the pan and cook for 3-4 minutes until golden on the first side.  Flip and cook for about another 3-4 minutes more on the second side until cooked through in the center and a fork or knife slides easily in and out.  Do not overcook.  Remove from the pan to a plate and tent with foil to keep warm.

Add the garlic to the pan drippings and cook for about 1-2 minutes, stirring, until fragrant.  Add the wine, chicken stock, and lemon juice to the pan and bring to a boil.  Let cook for 6-8 minutes until reduced by about ⅓.  Reduce the heat to low and add the capers and the remaining 6 tablespoons cold butter (cut into pats) to the pan.  Whisk until all of the butter has melted and a silky sauce has formed (this is called mounting the sauce).  Stir in the parsley.  Add the swordfish back to the pan and gently coat in the sauce.

Serve the fish over rice or mashed potatoes and top with more of the silky sauce.  Garnish with more parsley and lemon slices.