Ingredients

Two 1-inch-thick swordfish steaks, each about 6 oz.
1 Tbsp. unsalted butter
1/2 Tbsp. olive oil
3 shallots, sliced thin
1/4 Cup dry white wine
2 Tbsp. balsamic vinegar
1 Tbsp. drained capers, chopped
1 Tbsp. water
1 Tbsp. chopped fresh parsley leaves (wash & dry before chopping)

Method

1) Pat swordfish dry and season with salt and pepper.
2) In a heavy skillet heat butter and oil over moderately high heat until foam subsides and saute shallots with salt to taste, stirring, 1 minute.
3) Push shallots to side of skillet. Add swordfish and saute until golden, about 3 minutes.
4) Turn fish over and add wine, vinegar, capers, and water.
5) Simmer mixture 3 minutes, or until fish is just cooked through.
6) Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
7) Serves 2.
8) Serve to greedy children.