Pan-Seared Swordfish Steaks with Dijon Cream Sauce

Ingredients

• 2 (6 oz.) swordfish steaks, about 1-inch thick
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 shallots, sliced thin
• 1/4 cup half-and-half
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon drained capers, chopped
• 1 tablespoon fresh parsley leaves, chopped
• kosher salt and freshly ground black pepper to taste

Directions

1. Pat the fish dry with paper towels. Season liberally with salt and pepper. 
2. In a heavy skillet, heat butter and oil over medium-high heat until butter is melted.
3. Sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. 
4. Add swordfish and sauté until golden, about 3 minutes. 
5. In a small bowl, whisk together the half-and-half, vinegar, and mustard until combined.
6. Using a long flexible spatula, turn and sear the fish. 
7. Add the balsamic Dijon cream mixture and the capers. 
8. Simmer until the fish is cooked through, about another 3 minutes.
9. Remove the fish from the skillet and set aside. 
10. Stir parsley into sauce. Spoon sauce over fish to serve.