Swordfish with Caramelized Figs and Caper Salsa Verde

steps

Make the caper salsa verde:

1. In a blender, pulse parsley, cilantro, capers, anchovies, vinegar, lemon juice, garlic, and zest. Continue blending at medium speed and slowly drizzle in olive oil and grapeseed oil. (Rynecki says don’t go too slowly, as the friction from the blender will “cook” the parsley and cilantro. If this starts to happen, drop in an ice cube and continue to blend.) 

Make the swordfish:

1. Preheat oven to 350 degrees. In a medium cast-iron pan over medium heat, add 1 teaspoon grapeseed oil. Place fig halves in pan. Cook for 60 seconds, making sure to not overcook, as sugars burn quickly. Flip each fig using fish spatula or other thin metal to avoid smashing them. Cook for 1 minute longer. Remove from pan. 
2. Season swordfish with salt and pepper. In the same cast-iron pan used for figs, heat rest of grapeseed oil over medium-high. Sear swordfish on each side for 3 minutes. Transfer to small sheet pan. Finish cooking in oven until desired doneness. Arrange steaks between caramelized fig halves. Top with caper salsa verde.