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!
Swordfish Steaks thin cut ½ inch.
About 6 oz each, skin & any bloodlineremoved
Wondra flour for dredging the swordfish
Use what you drink!
Room Temp Soft
Zested + juiced
Kosher Salt + fresh ground pepper
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.⠀
👨🍳 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.