Swordfish with Lemon-Caper Spinach

Ingredients

• 1 pound swordfish steaks (skin removed if desired)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 2 tablespoons extra virgin olive oil (divided)
• 2 tablespoons sun-dried tomatoes (chopped)
• 2 tablespoons capers (drained)
• 1 lemon (juiced; about 2 tablespoons juice total)
• 2 ounces baby spinach (roughly chopped)

Instructions

1. 1

   --- Prepare the swordfish: ---

2. 2

   Pat the swordfish dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

3. 3

   Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until the oil shimmers. Add the swordfish and cook without moving for 3 to 5 minutes until golden brown. Flip and cook an additional 3 to 5 minutes or until the swordfish reaches an internal temperature of 130ºF to 135ºF. See Note 1. Transfer to a plate, tent loosely with foil, and rest for 5 to 10 minutes.

4. 4

   --- Cook the spinach: ---

5. 5

   Carefully wipe out the skillet and return it to medium heat. Add 1 tablespoon extra virgin olive oil. Add the sun-dried tomatoes and sauté for 1 to 2 minutes until fragrant. Add the capers and cook for 1 minute more. Add the lemon juice and scrape up anything stuck to the bottom of the skillet.

6. 6

   Add the spinach to the skillet and sauté for 2 to 3 minutes until just wilted. Taste and season with salt and pepper.

7. 7

   --- To serve: ---

8. 8

   Transfer the swordfish to a serving platter and spoon the lemon-caper spinach over top. Serve with roasted vegetables or potatoes. Enjoy!