The recipes and photography for this post were provided by local blogger, Sally Roeckell of 365 Barrington.
Today I’m putting together a super simple dinner that makes a big impact in both presentation and flavor. 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). I wish you could be here to smell this being made. How can you go wrong when you combine a fresh swordfish steak with butter, white wine, garlic, capers and fresh lemon? If you have been wondering which of my recipes to try or simply contemplating what to make for dinner tonight, MAKE THIS!
Swordfish is cut into steaks and when prepared has a very dense texture. This almost gives you the feeling that you’re eating something substantial like a steak, but it’s so much better for you. It’s especially great for people following a high-protein, low-carbohydrate diet. It has almost no carbohydrates. As an added bonus, swordfish is packed with amino acids and omega 3 fatty acids that have many positive health benefits. Good health and good food, win win!
I’m serving our swordfish steaks with my kids favorite, mashed potatoes and sautéed asparagus, spinach and kale. Ok, most of my kids actually favor French fries, but mashed potatoes run close behind!
- 1/2 cup all-purpose flour (for breading/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
- 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.