Italian-American · Members
Swordfish Piccata
Meaty swordfish steaks seared golden and finished in a bright lemon, white wine and caper butter sauce.
- Bright lemon-caper sauce
- Weeknight fast
- Hearty meaty fish
Piccata is usually made with veal or chicken, but the bright, briny sauce is a natural fit for swordfish. The steaks are firm and meaty enough to take a hard sear, and a light flour coating helps them brown and slightly thickens the pan sauce. Lemon, capers and a knob of cold butter turn the browned bits into something glossy and addictive in just a few minutes. It is a coastal weeknight staple in our test kitchen.
Instructions
Pat the swordfish steaks dry and season both sides with salt and pepper.
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