Swordfish with white wine,butter and capers

Your Combi-Steam oven takes the guesswork out of cooking fish for perfect, moist results, but how can you make it a restaurant quality dish? Try our flavorful and velvety butter sauce! With salty capers and a pop of green from the parsley, it’s the perfect companion for steamed swordfish. 


1 swordfish fillet, 3/4 inch thick
1/2 cup white wine
1/4 cup steaming liquid
1 tablespoon capers
4 tablespoons butter
1 teaspoon chopped fresh parsley leaves
Salt and pepper


  1. In a perforated steam pan place the swordfish fillet.  Season with salt and pepper on both sides.  Slide the swordfish on rack level 2 with  a solid steam pan on shelf level one to catch drippings.  Program the oven. Operating modes, Steam Cooking, 5 minutes.
  2. Meanwhile, start your pan sauce on the cooktop. Over high heat, reduce wine to 1/4 cup in a small saucepan. Once swordfish is finished steaming, add the steaming liquid and reduce the combined liquids to 1/3 cup.  Add capers and whisk in butter pieces. When all butter has been added, remove sauce from heat continue to whisk until all butter has melted.  Add parsley, salt and pepper to taste and pour over your swordfish. 


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