20 Minute Swordfish Piccata

A fast, flavor-packed swordfish recipe with a classic lemon-caper pan sauce, good for weeknights or last-minute dinner guests.

Why You'll Love 20 Minute Swordfish Piccata

The fish gets dredged in flour, seared hot, and finished with a lemon-caper pan sauce built in the same skillet. Rinse the capers well if they're salt-packed, or the sauce turns too salty. Ready in under 20 minutes.

Tips and Tricks

• Shake off excess flour before searing to avoid a gummy texture.
• Control your heat when making the sauce-too hot and the butter may split.
• Rinse salt-packed capers well or they'll overpower the sauce.

Variations

• Swap swordfish with halibut or snapper for a lighter texture.
• Add a splash of briny olive brine or anchovy paste for deeper umami.
• Stir in a handful of baby spinach at the end for a pop of color and nutrients.

Substitutions

• Use ghee or plant-based butter for a dairy-free version.
• Substitute shallots with minced garlic or leeks.
• No white wine? Try a splash of vegetable stock and a touch of vinegar.

Best Served With

• Buttery mashed potatoes or crispy smashed potatoes
• Garlicky sautéed greens or roasted broccolini
• A simple arugula salad with shaved Parmesan
• A chilled glass of Pinot Grigio or dry Chardonnay

How to Store Leftovers

• Store any leftover swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, spooning sauce over to prevent it from drying out.
• The sauce may separate slightly when chilled, but can be revived with a splash of warm water or stock while reheating.

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20 Minute Swordfish Piccata

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A fast, flavor-packed swordfish recipe with a classic lemon-caper pan sauce. Great for weeknights or last-minute dinner guests.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: Italian Inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 2 swordfish steaks prime or loin cut, about 6-8 oz each
• ¼ cup all-purpose flour
• 2 tablespoon parsley leaves chopped
• 3 tablespoon capers drained, rinse if packed in salt
• 1 tablespoon shallot finely chopped
• ¼ cup white wine
• ½ lemon juiced
• 8 tablespoon butter 1 stick, divided
• 1 tablespoon avocado oil
• kosher salt and black pepper to taste

Equipment

• Cast iron or stainless steel skillet
• Small prep bowls
• Microplane or citrus juicer
• Fish Spatula

Method

 

1. Pat swordfish dry. Season both sides with kosher salt and freshly ground black pepper.
2. Place flour on a baking sheet and dredge swordfish steaks to coat lightly on both sides, shaking off any excess.
3. Heat a cast iron skillet over medium-high heat. Add avocado oil and 1 tablespoon butter. When hot and shimmering, place swordfish in the pan and sear until golden brown on each side, about 4 minutes per side. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Transfer to a warmed plate and set aside.
4. Carefully pour off excess butter/oil from the pan. Lower heat to medium, add 1 tablespoon butter, then stir in shallots. Sauté for 30-45 seconds until translucent, adjusting heat to avoid browning.
5. Deglaze the pan with white wine, scraping up any browned bits. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Let reduce by half. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.
6. Stir in capers and lemon juice, cooking for 1 minute.
7. Reduce heat to low and add the remaining 6 tablespoon butter one piece at a time, stirring or swirling to emulsify into a glossy sauce.
8. Fold in chopped parsley. Taste and season with salt if needed.
9. Return swordfish to the pan briefly to warm, spooning sauce over top.
10. Serve immediately, spooning extra sauce over each piece.

Notes

Storage: Keeps in an airtight container in the fridge for 2 days. Reheat gently, covered, in a low oven or a pan over low heat so the fish doesn't dry out and the butter sauce doesn't break; the microwave will overcook it fast.

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