PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE

To easily tell when the swordfish steaks are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

2		1-inch-thick swordfish steaks, each about 6 ounces
1	Tbsp.	unsalted butter
1/2	Tbsp.	olive oil
3		shallots, sliced thin
1/4	cup	dry white wine
2	Tbsp.	balsamic vinegar
1	Tbsp.	drained capers, chopped
1	Tbsp.	water
1	Tbsp.	chopped fresh parsley leaves (wash and dry before chopping)

Steps for Preparation

1. Pat swordfish dry and season with salt and pepper.

2. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute.

3. Push shallots to side of skillet.

4. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water.

5. Simmer mixture 3 minutes, or until fish is just cooked through. Continually check for doneness of each steak using a Cook'd Right^® Sensor.

   a) Quickly insert dark sensor tip into center of steak. Wait 5-10 seconds.

   b) Remove sensor tip and check color.

   c) Continue checking with the same sensor until done.

   d) Discard sensor when finished.

   e) Steak is done when tip of sensor is fully orange.

6. Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.

7. Portion the finished steaks onto plates and spoon the teriyaki sauce over each. Serve immediately.