Swordfish Piccata
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Dinner in a dash? Craving something light and flavorful? Then look no further than this swordfish piccata recipe. This dish is the perfect example of why simple doesn’t have to mean boring. In just 15 minutes, you can whip up a restaurant-worthy meal that’s packed with bright lemon flavor and savory capers. Swordfish is a mild, but meaty fish that cooks quickly, making it ideal for busy weeknights.
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“Best caper sauce I ever tasted! We sous vide the salmon and seared it then served it with rice and the sauce. My go-to from now on for any protein!”
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Why You’ll Love Swordfish Picatta
- Fast and Easy: This recipe comes together in a lightning-fast 15 minutes, making it perfect for weeknight dinners or when you’re short on time.
- Light and Flavorful: Swordfish is a lean protein that pairs beautifully with the bright acidity of lemon and the salty pop of capers.
- Restaurant-Quality at Home: This dish looks and tastes like something you’d order at a fancy restaurant, but you can make it in your own kitchen for a fraction of the price.
- Pantry Staples: Most of the ingredients for this recipe are likely already in your pantry, making it a great go-to meal when you’re short on groceries.
- Dietary Friendly: Swordfish is a naturally low-fat protein source, making this dish a great option for those watching their weight or following a healthy lifestyle.
Ingredients Needed To Make Swordfish Picatta
- Private Selection Swordfish Steaks
- Kosher salt
- Black pepper
- Oregano
- Olive oil
- Garlic
- Lemon juice
- Chicken stock
- Brined capers
How To Make Swordfish Picatta
- Remove the swordfish from the bag and pat both sides dry with a paper towel.
- In a mixing bowl, combine salt, pepper, and oregano. Season both sides of the swordfish steaks with this seasoning.
- Place a large skillet over medium-high heat and add olive oil. Allow the pan to heat up.
- Add the swordfish steaks to the skillet and cook each side until golden brown, about 3-4 minutes per side. Ensure the internal temperature reaches 135-145°F for medium to well-done. Remove the steaks from the skillet and set aside.
- Reduce the heat to medium-low and add minced garlic, chopped capers, chicken stock, and lemon juice to the skillet. Mix well to combine.
- Add the swordfish steaks back to the pan and spoon the sauce over them.
- Serve the swordfish piccata immediately, spooning extra sauce over the steaks if desired.
- Enjoy!
Variations & Substitutions
- Herbs and Spices: Feel free to add other herbs such as parsley or thyme to enhance the flavor profile.
- Broth Alternatives: Vegetable broth can be used instead of chicken stock for a lighter flavor.
Commonly Asked Questions
What can I serve with Swordfish Piccata?
Swordfish Piccata pairs well with a variety of sides such as steamed vegetables, roasted potatoes, rice pilaf, or a simple green salad. You can also serve it over pasta for a more substantial meal.
How do I know when the swordfish is done cooking?
The swordfish is done when it reaches an internal temperature of 135-145°F. It should be opaque and flake easily with a fork. Be careful not to overcook it, as swordfish can become dry if cooked too long. Use a meat thermometer for best results.
Can I make Swordfish Piccata ahead of time?
Yes, you can prepare the swordfish and the sauce ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce in a skillet and add the swordfish steaks to warm them through.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the swordfish and sauce in a skillet over medium heat until warmed through. You can also reheat it in the microwave, though the skillet method will help maintain the texture better.
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice if that’s what you have on hand. Just ensure it is 100% pure lemon juice without added sugars or preservatives.
Is Swordfish Piccata suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free as it does not include any gluten-containing ingredients. Just ensure that the chicken stock you use is gluten-free.
Swordfish Piccata
Equipment
- Measuring cups/spoons
- Paper towels
Ingredients
- 12 oz bag Private Selection Swordfish Steaks
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ¼ tsp oregano
- 2 tbsp olive oil
- 1 garlic clove minced
- ⅓ cup lemon juice
- ⅓ cup chicken stock
- ¼ cup brined capers roughly chopped
Instructions
- Preparation: Remove the swordfish from the bag and pat both sides dry with a paper towel.
- In a mixing bowl, combine salt, pepper, and oregano. Season both sides of the swordfish steaks with this seasoning.
- Cooking: Place a large skillet over medium-high heat and add olive oil. Allow the pan to heat up. Add the swordfish steaks to the skillet and cook each side until golden brown, about 3-4 minutes per side. Ensure the internal temperature reaches 135-145°F for medium to well-done. Remove the steaks from the skillet and set aside.
- Making the Picatta Sauce: Reduce the heat to medium-low and add minced garlic, chopped capers, chicken stock, and lemon juice to the skillet. Mix well to combine. Add the swordfish steaks back to the pan and spoon the sauce over them.
- Serving: Serve the swordfish picatta immediately, spooning extra sauce over the steaks if desired. Enjoy!
Nutrition
Skip the stress of takeout and savor the deliciousness of homemade swordfish piccata. This recipe is a weeknight lifesaver – it’s quick, incredibly flavorful, and sure to impress anyone who tries it.
