Swordfish Piccata
Swordfish piccata is one of the most delicious and easiest dishes we make, from prep to completion in 25 minutes or less. It pairs well with a glass of your favorite dry white wine (you’ll use a 1/2 cup in the sauce). If you have been wondering which of my recipes to try or simply contemplating what to make for dinner tonight, MAKE THIS!
Ingredients
Scale
- 1/2 cup all-purpose flour for dredging
- 1 teaspoon sea salt
- 1 teaspoon fresh black pepper
- 3 fresh swordfish steaks
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 4 cloves garlic, thinly sliced
- 1/3 cup fresh lemon juice
- 1/2 cup dry white wine
- 2 tablespoons capers, drained
- 1/3 cup minced fresh parsley
- Lemon garnish
Instructions
- Combine the flour, pepper, and salt in a shallow dish such as a pie plate. Dredge the swordfish steaks in the flour mixture and shake off any excess.
- In a large skillet, over medium-high heat, heat the olive oil with the butter. When hot, add the fish and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until well browned on the other side. Transfer to a platter and keep warm.
To make the sauce:
- Add the garlic to the skillet and cook until fragrant, 30 seconds to 1 minute.
- Add the lemon juice and wine to the pan and deglaze, scraping up any browned bits. Bring to a boil, turn heat to low and add the capers. Adjust the salt seasoning to taste.
- Return the swordfish to the skillet and let the fish cook for a few minutes so that it can absorb the flavors of the sauce. Sprinkle with the parsley and serve at once, garnished with parsley and lemon.
Find it online: https://www.tableanddish.com/swordfish-piccata/