Swordfish Piccata

Instructions

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!