Seared Swordfish with Lemon-Caper Butter & Roasted Rainbow Carrots

After our amazing sailing trip to the Puget Sound last week, we decided to stay over in Seattle and have some fun. My husband asked me what I wanted to do while we were there: go to the mall, or go to Pike’s place market, so I asked him: “is it weird that i’d rather go food shopping than clothes shopping?” Then I wondered: “What the heck has happened to me?!” A couple of years ago I hated cooking, and now I love it even more than clothes shopping?! I think I love it so much because it gives me a creative outlet–and Pikes place has TONS of creative ingredients, so I was excited to see what I could make with them.

We have been to Pike’s place several times before, but on thursday we got to spend the whole morning there, and we discovered so many new parts! They have EVERYTHING from fresh local produce and strange hybrid fruits like lemon plums, to truffle oils and speciality vinegars, home-made pastas like chocolate fettuccine, all kinds of eggs; even ostrich eggs! All different cuts of meat, and of course, the most popular attraction– fresh pacific coast fish, which you will see guys throw around, while tons of tourists stand around snapping pics. Everything is caught by local fishermen, and they had some awesome deals. I thought about getting some fresh, pacific salmon for a moment, and then I thought: ‘boring! I can get that in a supermarket. I’m going to get something crazy and weird, like swordfish!’ Then I got it home and wondered: “what the heck am I going to do with this?”

Since this is the first time I have ever cooked it, and even tried it, and I was afraid to mess it up {because it was $20/lb!} I searched and searched until I found an amazing, fool-proof, delicious recipe, and really lucked out! If I could go back and cook it over again–I would still choose this exact same recipe, because I thought it was amazing! It’s too bad that I have to go all the way to Pike’s place to get it, and that it’s SO expensive, because I think this might just be the best fish I have ever tasted in my life! So if you’re feeling brave and adventurous, you should try this recipe too! You’ll love it!

Ingredients: {recipe adapted from} 
2 swordfish steaks {1lb each}
lemon juice
olive oil
kosher salt and pepper
{for the lemon-caper butter}
6 Tbsp unsalted butter, softened
2 Tbsp chopped cilantro
2-3 tsp drained capers
1 tsp lemon juice
Salt and freshly ground pepper
{to serve}
1 bunch rainbow carrots
white rice

To make the lemon-caper butter, blend the softened butter with the cilantro, capers and lemon juice, season with salt and pepper and refrigerate.

Rub the swordfish steaks generously with olive oil and fresh lemon juice. Season well with kosher salt and pepper, and set aside. Heat a couple Tbsps of olive oil in a grill pan over medium-high heat. Grill the swordfish steaks 4-5 minutes per side for medium-rare. Transfer to plates, and top each with a dollop of the lemon-caper butter.

To serve with roasted rainbow carrots: preheat the oven to 450degF. Lay the carrots on a baking sheet in a single layer, drizzle 1 Tbsp olive oil over them, and sprinkle with 1/2 tsp kosher salt. Roast for 15 minutes, turning once. Sprinkle with chopped herbs if desired.


Enjoy guys! <3 Sarah