Swordfish Piccata

We frequently get asked about non-grilling options for Swordfish and while Swordfish is perfect for those high-heat preparations, it can also be delicious in more gentile and refined preparation. This simple pan roasted Swordfish with a white wine, butter, and caper sauce is absolutely delicious and it couldn't be easier to prepare!

Swordfish Piccata

Serves 4

INGREDIENTS:

• 4 4-6oz Swordfish steaks
• 1 large shallot, finely minced
• 2 tablespoons capers, roughly chopped
• 1 cup white wine
• 4 tablespoons cold butter
• 2 tablespoons vegetable oil
• 1/2 cup all purpose flour
• Salt and pepper to taste

DIRECTIONS:

1. Dredge the swordfish steaks in the flour to lightly coast the fish. Shake off any excess flour and gently season the fish with salt. 
2. Add vegetable oil to a pan over medium heat. When hot, add the steaks and sear on each side until golden brown, 2-4 minutes per side, and cooked through (145 degrees). When the fish is finished, remove from the pan and set aside until needed.
3. Add the shallots and saute until soft and translucent, approximately 1-2 minutes.
4. Add the white wine and cook until reduced by about 2/3's and then lower heat to low.
5. Add the capers and the cold butter. Gently swirl the butter into the reduced wine to create an emulsion. Season with salt and pepper to taste.
6. Serve with any kind of roasted vegetable.