Name: Swordfish Piccata
Total time: 30 min
Yield: Serves 4
Ingredients: ⅓ cup all-purpose flour; 4 (6- to 8-ounce) skinless swordfish steaks, 1 inch thick; ¾ teaspoon table salt; ½ teaspoon pepper; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 cup chicken broth; 2 tablespoons lemon juice, plus lemon wedges for serving; 2 tablespoons capers; 4 tablespoons unsalted butter, cut into 4 pieces; 2 tablespoons chopped fresh parsley

Why This Recipe Works

Swordfish is mild and slightly sweet, which makes it a great choice for people who find some seafood too “fishy.” Dredging the steaks in flour gives them a thin, delicate coating that browns beautifully in the skillet and also helps the sauce cling to the finished fish. Once the swordfish is done cooking, we build a quick pan sauce in the rendered drippings, using the fond left behind to achieve depth of flavor. Lemon juice and capers bring brightness and tang, and butter swirled in off the heat gives the sauce its glossy richness.

Before You Begin

We’ve found that skin-on swordfish often buckles in the hot skillet. Ask your fishmonger to remove the skin or trim it yourself with a thin, sharp knife. Serve with rice pilaf or buttered potatoes.

Instructions

Spread ⅓ cup all-purpose flour in shallow dish. Sprinkle 4 swordfish steaks with ¾ teaspoon table salt and ½ teaspoon pepper, then dredge in flour, shaking off excess; reserve 2 teaspoons flour, discarding remainder. Heat 3 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add swordfish and cook until well browned and fish registers 130 degrees, 4 to 5 minutes per side. Transfer to platter and tent with aluminum foil.

Add 2 minced garlic cloves to fat left in skillet and cook over medium heat until fragrant, about 30 seconds. Stir in reserved flour and cook for 15 seconds. Stir in 1 cup chicken broth, 2 tablespoons lemon juice, and 2 tablespoons capers, scraping up any browned bits, and bring to simmer. Cook until sauce is slightly reduced, about 3 minutes.

Off heat, whisk in 4 tablespoons unsalted butter, 1 tablespoon at a time, until sauce is emulsified. Stir in 2 tablespoons chopped parsley. Season with salt and pepper to taste. Spoon sauce over swordfish and serve with lemon wedges.