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Swordfish Piccata

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  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

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: 
Main Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1285 Calories from Fat 700

% Daily Value*

Total Fat 79 g121.3%

Saturated Fat 23.7 g118.5%

Trans Fat 0 g

Cholesterol 244.5 mg81.5%

Sodium 1588.4 mg66.2%

Total Carbohydrates 46 g15.4%

Dietary Fiber 3.1 g12.6%

Sugars 1.9 g

Protein 95 g190.1%

Vitamin A 44.7% Vitamin C 82.1%

Calcium 9.1% Iron 33.7%

*Based on a 2000 Calorie diet

Swordfish Piccata Recipe