Swordfish Piccata

Instructions

1. Prep all ingredients before starting to cook swordfish.
2. Season and dredge the swordfish 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.
5. Remove from pan and set aside.
6. Add the garlic and shallots and cook until softened, but not browned.
7. Add white Wine and bring to a simmer and reduce by half. - Add broth and bring to a simmer and reduce by half.
8. Add softened butter 1 TBL at a time by swirling it into the reduced sauce.
9. Reduce heat and add the capers, lemon zest and juice and fresh parsley.
10. Add parmesan to thicken the sauce slightly.⁠
11. Add swordfish steaks back into the pan with the sauce and bring to a quick simmer and remove from heat.⁠⠀
12. Add to a pot + when warm, mash to a coarse mixture.⁠⠀
13. Add butter, salt + pepper.⁠⠀
14. 𝗘𝗡𝗝𝗢𝗬!