6 swordfish steaks
1/2 cup (1 stick) unsalted butter
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons drained capers
Chopped tomatoes (optional)
Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm.
Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.
Order fresh swordfish steaks at http://eprimecuts.com/