SWORDFISH PICCATA

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.