Swordfish Piccata

By GratefulSea

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.

Ingredients

• 1-1/2pounds1-1/2 pounds swordfish steak, cut into 3/4-inch slabs
• Salt and pepper
• 1/2cup1/2 cup Wondra flour
• 2tablespoons2 tablespoons grapeseed oil
• 9tablespoons9 tablespoons butter, divided
• 1tablespoon1 tablespoon shallot, finely minced
• 1/6cup1/6 cup (8 teaspoons or 2 tablespoons + 2 teaspoons) dry white wine
• 2tablespoons2 tablespoons capers
• Juice of 1/2 lemon plus 2 lemon “cheeks” for garnish
• 1tablespoon1 tablespoon parsley, minced, plus a sprig for garnish

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Season the swordfish gently but evenly on both sides with salt and pepper. 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 butter, sweat the shallots and cook until 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 in the remaining 6 tablespoons butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.

Add the minced parsley, and season to taste.

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