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makes 4 servings
Preheat the oven to 450° F. Place the whole herb springs in a bowl, cover with water, and soak 15 minutes. Lift them out of the water and arrange in a small roasting pan. Place the garlic slices on top. Rub each swordfish with teaspoon of the oil then season with salt and pepper to taste. Arrange the filets on top of the herbs and bake 12 to 15 minutes cooked to your liking.
Remove the fish to a serving platter. Place the roasting pan with the herbs and garlic on top of the stove and add lemon juice and capers. Simmer over medium-high heat for 1 minute. Remove the herb springs from the pan and divide on top of the fish fillets. Whisk the cold butter into the liquid in the pan until it melts and pour this sauce over the fish. Serve immediately garnished with the parsley.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.