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A close-up of two golden-brown fish fillets topped with a creamy sauce containing capers, herbs, and finely chopped onions.

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
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: Italian Inspired
Calories: 1228
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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. 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. Let reduce by half.
  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.

Nutrition

Calories: 1228kcalCarbohydrates: 127gProtein: 76gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.4gCholesterol: 224mgSodium: 1810mgPotassium: 1641mgFiber: 4gSugar: 53gVitamin A: 1115IUVitamin C: 13mgCalcium: 301mgIron: 6mg

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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