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Swordfish Piccata

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Gabrielle Hamilton's Swordfish Piccata is the most delicious dish you can make from prep to completion in 25 minutes or less. This recipe pairs well with a glass of your favorite dry white wine, you know the one you cooked this dish with, and a side of mashed potatoes, rice pilaf, steamed or roasted veggies, or even just dress a salad with this recipe and its decadent sauce. Simple ingredients build a spectacular dish. Lemon and capers lend a classic Picatta flavor to swordfish steaks, served with a rich butter and wine sauce.

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Ingredients

  • 1 (1.5-pound) 1 (1.5-pound) swordfish steak, cut into 3/4-inch slabs
  • salt and black pepper to taste
  • 1/2 cup 1/2 cup Wondra flour
  • 2 tablespoons 2 tablespoons grapeseed oil
  • 9 tablespoons 9 tablespoons butter
  • 1 tablespoon 1 tablespoon finely minced shallot
  • 1/6 cup 1/6 cup dry white wine
  • 2 tablespoons 2 tablespoons capers
  • juice of 1/2 lemon, plus 2 lemon “cheeks” for garnish
  • 1 tablespoon 1 tablespoon minced parsley, plus a sprig for garnish

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Season the swordfish gently but evenly on both sides with salt and black pepper to taste.

Dredge the fish in the flour, patting off any excess.

In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.

Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3 to 4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.

Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.

While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook them until they're soft and cooked through, being careful not to brown, about 30 seconds.

Deglaze the pan with the white wine, and reduce by half. Add the capers and lemon juice, and cook for 1 minute.

Take the pan off the heat, and add the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.

Add the minced parsley, and season to taste with salt and black pepper.

Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

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