REMOVE THE PULP FROM THE PRESERVED LEMON. FINELY DICE THE PEEL AND RESERVE.
TRIM AND PEEL THE SCALLIONS. DICE AND RESERVE.
PLACE THE CAPERS IN A STRAINER AND RUN UNDER RUNNING WATER. EMPTY ONTO A PAPER TOWEL AND PAT DRY. RESERVE.
PRE-HEAT A FRYING PAN FOR 2 MINUTES OVER HIGH HEAT.
THOROUGHLY DRY SWORDFISH STEAKS WITH PAPER TOWELS. SALT AND PEPPER.
ADD 3 TBSPS OF OLIVE OIL TO THE PAN. WHEN THE SURFACE RIPPLES, CAREFULLY LAY IN THE SWORDFISH STEAKS. SHAKE THE PAN SO THE FISH DOESN’T STICK. WHEN IT SLIDES EASILY AROUND THE PAN, REDUCE THE HEAT AND COOK 2-3 MINUTES DEPENDING ON ITS THICKNESS.
TURN AND COOK ON THE OTHER SIDE FOR ANOTHER 2-3 MINUTES. THE FISH IS DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP. PLACE FISH ON A WARM PLATE WHILE YOU FINISH THE SAUCE.
ADD 2 TBSPS OF BUTTER TO THE PAN. REDUCE THE HEAT TO MEDIUM/LOW.
ADD THE PRESERVED LEMON PEEL AND THE GREEN ONIONS. COOK FOR A MINUTE, STIRRING WITH A WOODEN SPOON. ADD THE CAPERS AND 1/2 CUP OF WHITE WINE.
REDUCE THE WINE BY HALF. TURN OFF THE HEAT AND STIR IN 3 TBPS OF BUTTER CUT INTO BITS. THIS WILL THICKEN THE SAUCE.
SPOON SAUCE OVER THE SWORDFISH AND GARNISH WITH CHOPPED PARSLEY.
SERVES 4
