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Swordfish Piccata Recipe

Italian-American · Main course · 25 min total

A quick and elegant weeknight dinner featuring pan-seared swordfish steaks in a tangy lemon-caper butter sauce. This Italian-inspired dish comes together in under 30 minutes.

Ingredients

• 4 (6-ounce) swordfish steaks, about 1 inch thick
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat swordfish steaks dry with paper towels. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add swordfish steaks and cook until golden brown, about 3-4 minutes per side. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add wine to the skillet and scrape up any browned bits. Cook until reduced by half, about 1 minute.
4. Add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2 minutes.
5. Remove from heat. Whisk in remaining 2 tablespoons butter until melted and sauce is glossy. Stir in parsley.
6. Return swordfish to the skillet, spooning sauce over the top. Serve immediately.

Tips

• Serve over angel hair pasta, rice, or with crusty bread to soak up the sauce.
• Substitute halibut or mahi-mahi if swordfish is unavailable.
• For a non-alcoholic version, replace wine with additional chicken broth.

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