Swordfish Piccata Recipe
Ingredients
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Swordfish | 1 pound, cut into strips | |
| Olive oil | 2 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| 3 large shallots, halved, or 1 small onion, quartered | ||
| Garlic | 2 Clove (5gm), minced | |
| Chicken broth | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Chopped | 1/4 Cup (16 tbs), dried | |
| Lemon zest | 1 Tablespoon, grated | |
Directions
1. 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.
2. In a large skillet, preferably nonstick, warm the oil with the butter over medium-high heat until the butter is melted. Add the shallots and garlic, and saute until the shallots are translucent, about 3 minutes.
3. Add the swordfish strips and cook, turning them carefully, until the fish is medium-rare, about 4 minutes.
4. Stir in the 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 large skillet, preferably nonstick, warm the oil with the butter over medium-high heat until the butter is melted. Add the shallots and garlic, and saute until the shallots are translucent, about 3 minutes.
3. Add the swordfish strips and cook, turning them carefully, until the fish is medium-rare, about 4 minutes.
4. Stir in the broth, lemon juice, dill, and lemon zest (if using). Bring the mixture to a boil, remove from the heat, and serve hot.
Chef
