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Pan-Seared Swordfish with Blistered Tomatoes, Artichokes, and Lemon-Caper Butter

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Cook Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • Rice for serving
  • 2 swordfish steaks
  • Salt and pepper to taste
  • Cherry tomatoes
  • Marinated artichoke hearts from a jar, drained
  • Capers
  • Garlic minced
  • Lemon juice
  • Butter

Method
 

  1. Start the rice in the rice cooker.
  2. Season the swordfish steaks simply with salt and pepper.
  3. Heat a pan over medium-high heat and pan-sear the swordfish until cooked through, then remove and set aside.
  4. In a separate pan, blister the cherry tomatoes over medium-high heat until they start to burst.
  5. Add the marinated artichoke hearts, capers, and garlic to the pan with the tomatoes, and toss to combine.
  6. Finish with a squeeze of lemon juice and a pat of butter, stirring until melted and glossy.
  7. Serve the swordfish over rice, topped with the tomato-artichoke-caper mixture.