3 to 4 lemons
6 slices swordfish (about 8 oz. each)
Salt and freshly ground white pepper
Milk
All-purpose flour
12 tbsp. peanut oil
1 tsp. butter
5 tbsp. (5/8 stick) unsalted butter
1/4 c. drained capers
2 tbsp. chopped fresh parsley (garnish)

Carefully peel lemons, discarding all of white pith. Cut white membrane from lemon sections. Remove segments, then dice and set aside.

Generously season swordfish with salt and white pepper to taste. Dip each slice in milk. Coat with flour, shaking off excess.

Heat 6 tablespoons oil in large skillet over medium-high heat. Stir in 1/2 teaspoon butter. Add 3 slices of fish and saute until lightly browned on both sides. Reduce heat and continue cooking until fish is opaque and feels firm to touch. Transfer to heated serving platter and keep warm. Repeat with remaining oil, 1/2 teaspoon butter and fish.

Wipe out skillet. Add remaining butter and cook over medium heat until lightly browned. Stir in reserved lemon and capers. Pour over fish, garnish with chopped parsley and serve immediately. 6 servings.