Swordfish Piccata Recipes

SWORDFISH PICCATA

Steps:

• 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 3-4 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 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 of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
• Add in the minced parsley, and season to taste.
• Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

SWORDFISH PICCATA RECIPE - (4.1/5)

Steps:

• 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.

SWORDFISH PICCATA

Steps:

• Dredge swordfish steaks in the flour to lightly coat the fish
• Add vegetable oil to a large pan over medium heat
• When hot add steaks and sear on each side until golden brown, 2-4 minutes per side and cooked to 145 degrees.
• Remove fish from pan and set aside
• Add the shallots and saute until soft and translucent, approximately 1-2 minutes
• Add wine and cook until reduced by about 2/3's. Lower heat to low
• Add capers and cold butter. Gently swirl the butter into the reduced wine to create an emulsion. Salt and pepper to taste
• Plate Fish and spoon hot sauce over
• We used sauce for 2 swordfish steaks. Double for 4 people.

SWORDFISH PICCATA

Steps:

• 1.Preheat the oven to 350°. Season the swordfish steaks with salt and black pepper and wrap a slice of ham around each steak. Lightly dust the swordfish all over with flour. 2.In a pie plate, combine the 1/2 cup of flour with the grated Parmigiano-Reggiano cheese. In another pie plate, whisk the beaten egg with the milk. Dip the swordfish steaks in the egg mixture, allowing the excess to drip off, then press the steaks into the flour mixture so that it adheres. 3.In a large ovenproof nonstick skillet, heat the olive oil until shimmering. Add the swordfish steaks and cook over moderately high heat until lightly browned, about 3 minutes. Flip the steaks over. Transfer the skillet to the oven and roast the swordfish for about 5 minutes, until cooked through. 4.Meanwhile, in a medium skillet, melt the butter. Add the sliced almonds and cook over moderate heat, stirring, until the almonds are toasted and the butter is lightly browned, about 4 minutes. Remove the sauce from the heat and add the lemon juice, capers and parsley. Transfer the swordfish steaks to plates and spoon the sauce on top. Serve with sautéed kale, creamy polenta and lemon wedges.