This dish was quick and easy to make. My swordfish steaks were about an inch thick so I even added a few minutes to the cooking time. The final result was delicious. My husband, who only likes fried catfish and his sister Laura’s tilapia, said it was delicious. He gave me a literal thumbs up and four, “Good Job, Honey!” before he let his fork rest.
I liked how the onions and celery knocks of some the vinegar’s pungency. The flesh of the fish was tender but meaty with a mild sweetness that played well against the caper dotted sauce. We give it two thumbs up. Ha- Ha! I couldn’t resist.