SWORDFISH PICCATA

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Swordfish Piccata image

Categories     Fish

Number Of Ingredients 7

6 ounces 4 Swordfish Steaks about 1" thick
1 Large Shallot - Finely Chopped
3 tablespoons Capers - roughly chopped
1/2 cup White Wine
2 tablespoons Vegetable Oil
4 tablespoons COLD Butter
1/2 cup Flour

Steps:

  • Dredge swordfish steaks in the flour to lightly coat the fish
  • Add vegetable oil to a large pan over medium heat
  • When hot add steaks and sear on each side until golden brown, 2-4 minutes per side and cooked to 145 degrees.
  • Remove fish from pan and set aside
  • Add the shallots and saute until soft and translucent, approximately 1-2 minutes
  • Add wine and cook until reduced by about 2/3's. Lower heat to low
  • Add capers and cold butter. Gently swirl the butter into the reduced wine to create an emulsion. Salt and pepper to taste
  • Plate Fish and spoon hot sauce over
  • We used sauce for 2 swordfish steaks. Double for 4 people.

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