Lidia Bastianich’s PBS episode on swordfish agrodolce hit our TV screen as Dr. Husband arrived with gorgeous filets from Citarella. So we watched. This is what he took from her ideas and it was delizioso.
Place patted dry swordfish filets in a hot non-stick fry pan, no oil. Sear 2-3 minutes on each side depending on thickness to achieve a golden color. Remove from pan. Turn heat to medium. Add 3 tbs. olive oil, 4 tbs. capers, 4 tbs. balsamic vinegar, 2 large pats of butter. Sauté for 1 minute. Add 1 cup dry white wine. Increase heat to medium, stir and reduce by half. Adjust vinegar for balance and taste. Place swordfish in the sauce and turn for 30 seconds on each side. Serve with sauce on top and seasonal veggies.