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Swordfish Piccata

[[ recipeID=recipe-8kvh6cg1f, title=Swordfish Piccata ]]

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Swordfish Piccata

This vibrant, lemony Swordfish recipe is a creative twist on a classic dish and oh so delicious. Restaurant style using simple, fresh ingredients. Serve it up with some Greek Spanakorizo and enjoy!

Servings: 4 people

Keywords: Piccata, Swordfish

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins




  • 4 each Swordfish Steaks thin cut ½ inch, skinless (about 6 oz each)
  • 2 tbsp. Unsalted Butter
  • 2 tbsp. Olive oil
  • ¼ cup Wondra flour for dredging the swordfish
  • 1 tbsp. Shallots chopped


  • 1 cup White wine Use what you drink!
  • 1 cup Chicken Broth
  • 3 tbsp. Unsalted Butter Room Temp Soft
  • ¼ cup Capers Rough Chopped
  • 1 lemon Zested + juiced
  • 2 tbsp. Parmesan Cheese finely grated
  • ¼ cup Fresh Parsley chopped
  • to taste Kosher Salt + fresh ground pepper


  1. Prep all ingredients before starting to cook swordfish.
  2. Season swordfish with salt and pepper and dredge in flour; set aside.
  3. Heat a large skillet with the butter and oil over medium high heat.
  4. Add swordfish and brown on both sides and cook until just done and flakes easily, about 2-3 minutes. Remove from pan and set aside.
  5. Add the garlic and shallots and cook until softened, but not browned, about 3-5 minutes.
  6. Add white wine and chicken brother, bring to a simmer, and reduce by half.
  7. Add softened butter 1 tbsp. at a time, swirling it into the reduced sauce.
  8. Reduce heat and add the capers, lemon zest + juice, and fresh parsley.
  9. Add parmesan to thicken the sauce slightly.⁠
  10. Add swordfish steaks back into the pan with the sauce and bring to a quick simmer and remove from heat.
  11. Serve immediately with rice and fresh lemon.
  12. 𝗘𝗡𝗝𝗢𝗬!


𝘾𝙃𝙀𝙁 𝙉𝙊𝙏𝙀⁠⠀Swordfish is great, but this recipe works with many fish choices. Your favorite All Purpose Flour may be used in place of Wondra.