Swordfish Piccata Recipe
Ingredients
3 large shallots or 1 small onion
1 pound swordfish steaks (about 3/4 inch thick)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive or other vegetable oil
2 cloves garlic, minced or crushed through a press
1/3 cup chicken broth
2 tablespoons lemon juice
1/4, cup chopped fresh dill or 1 tablespoon dried
1 tablespoon grated lemon zest (optional)
Directions
1 Halve the shallots or quarter the onion. Cut the swordfish steaks into 1/2-inch-wide strips.
2 In a plastic or paper bag, combine the flour, salt and pepper, and shake to mix. Add the swordfish and shake to coat lightly. Remove the fish and set aside.
3 In a large skillet, preferably nonstick, warm the butter in the oil over medium-high heat until the butter is melted. Add the shallots (or onion) and garlic, and saute until the shallots are translucent, about 3 minutes.
4 Add the swordfish strips, and cook, turning them carefully, for 4 minutes.
5 Stir in the chicken broth, lemon juice, dill and lemon zest (if using). Bring the mixture to a boil, remove from the heat and serve hot.
2 In a plastic or paper bag, combine the flour, salt and pepper, and shake to mix. Add the swordfish and shake to coat lightly. Remove the fish and set aside.
3 In a large skillet, preferably nonstick, warm the butter in the oil over medium-high heat until the butter is melted. Add the shallots (or onion) and garlic, and saute until the shallots are translucent, about 3 minutes.
4 Add the swordfish strips, and cook, turning them carefully, for 4 minutes.
5 Stir in the chicken broth, lemon juice, dill and lemon zest (if using). Bring the mixture to a boil, remove from the heat and serve hot.
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