Remove swordfish from the refrigerator 20 minutes before cooking. Pat dry with paper towels; sprinkle both sides with salt and white pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Piccata is an easy Italian recipe that comes together quickly and is packed with flavors of lemon, capers and shallot.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8- to 12-oz.) Fish Market swordfish steak, 3/4 to 1 in. thick | ||
| ¼ tsp. coarsely ground Hy-Vee sea salt | ||
| ¼ tsp. ground white pepper | ||
| 6 tbsp. Hy-Vee unsalted butter, divided | ||
| 3 tbsp. chopped Italian parsley, plus additional for garnish | ||
| 3 tbsp. finely chopped shallots | ||
| 2 tbsp. Gustare Vita capers, drained | ||
| 3 tbsp. fresh lemon juice | ||
| Mashed Sweet Potatoes, for serving |
Things To Grab
- Paper towels
- Medium skillet
- Small plate
Directions
Heat 3 Tbsp. butter in a medium skillet over medium heat until butter begins to foam. Cook swordfish in melted butter for 10 to 12 minutes or until fish reaches 145 degrees, turning halfway through. Transfer to a small plate; loosely cover to keep warm.
Add the remaining 3 Tbsp. butter, 3 Tbsp. parsley, shallots and capers to the skillet; cook for 1 to 2 minutes or until shallots are golden, stirring frequently and scraping brown bits from the bottom of skillet. Add lemon juice and cook for 1 minute. Spoon sauce mixture over the swordfish. Garnish with additional parsley; serve with sweet potatoes, if desired.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 185mg
- Sodium: 1040mg
- Total Carbohydrates: 6g
- Protein: 29g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 100%
0%
Potassium 15%