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swordfish piccata with lemon parsley and butter on a white plate

Swordfish Piccata

Chef Andrew
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!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4 people


  • 4 each Swordfish Steaks thin cut ½ inch. About 6 oz each, skin & any bloodlineremoved
  • 2 tbsp. Unsalted Butter
  • 2 tbsp. Olive oil
  • 1/4 cup Wondra flour for dredging the swordfish
  • 1 tbsp. Fresh Garlic chopped
  • 2 tbsp. Shallots chopped
  • 1 cup White wine Use what you drink!
  • 1 cup Chicken Broth
  • 3 tbsp. Unsalted Butter Room Temp Soft
  • 1/4 cup Capers Rough Chopped
  • 1 lemon Zested + juiced
  • 2 tbsp. Parmesan Cheese finely grated
  • 1/4 cup Fresh Parsley chopped
  • Kosher Salt + fresh ground pepper to taste


  • Prep all ingredients before starting to cook swordfish.
  • Season and dredge the swordfish in flour; set aside.
  • Heat a large skillet with the butter and oil over medium high heat.
  • Add swordfish and brown on both sides and cook until just done and flakes easily.
  • Remove from pan and set aside.
  • Add the garlic and shallots and cook until softened, but not browned.
  • Add white Wine and bring to a simmer and reduce by half. - Add broth and bring to a simmer and reduce by half.
  • Add softened butter 1 TBL at a time by swirling it into the reduced sauce.
  • Reduce heat and add the capers, lemon zest and juice and fresh parsley.
  • Add parmesan to thicken the sauce slightly.⁠
  • Add swordfish steaks back into the pan with the sauce and bring to a quick simmer and remove from heat.⁠⠀
  • Add to a pot + when warm, mash to a coarse mixture.⁠⠀
  • Add butter, salt + pepper.⁠⠀
  • 𝗘𝗡𝗝𝗢𝗬!



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