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Swordfish Piccata

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Ingredients
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Swordfish steaks 1 Pound, cut into 1/2-inch-wide strips (3/4 Inch Thick)
  Olive oil 2 Tablespoon
  Unsalted butter 2 Tablespoon
  Shallots/1 small onion, quartered 3 Large, halved
  Garlic 2 Clove (10 gm), minced
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice 2 Tablespoon
  Chopped fresh dill/1 tablespoon dried dill 1⁄4 Cup (4 tbs)
  Grated lemon zest 1 Tablespoon
Directions

1. In a plastic or paper bag, combine the flour, salt, and pepper, and shake to mix. Add the swordfish and shake to coat lightly. Remove the fish and set aside.
2. In a large skillet, preferably nonstick, warm the oil with the butter over medium-high heat until the butter is melted. Add the shallots and garlic, and saute until the shallots are translucent, about 3 minutes.
3. Add the swordfish strips and cook, turning them carefully, until the fish is medium-rare, about 4 minutes.
4. Stir in the broth, lemon juice, dill, and lemon zest (if using). Bring the mixture to a boil, remove from the heat, and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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