Swordfish Piccata Recipe 415 Food

SWORDFISH PICCATA

Steps:

• Combine the flour, pepper, and salt in a shallow dish such as a pie plate. Dredge the swordfish steaks in the flour mixture and shake off any excess.
• In a large skillet, over medium-high heat, heat the olive oil with the butter. When hot, add the fish and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until well browned on the other side. Transfer to a platter and keep warm.

SWORDFISH PICCATA

Steps:

• Season the swordfish gently but evenly on both sides with salt and pepper.
• Dredge the fish in the flour, patting off any excess.
• In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
• Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
• Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
• While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
• Deglaze the pan with the white wine, and reduce by half.
• Add the capers and lemon juice, and cook for 1 minute.
• Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
• Add in the minced parsley, and season to taste.
• Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

SWORDFISH PROVENCAL

Steps:

• For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
• Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

SWORDFISH PICCATA RECIPE - (4.1/5)

Steps:

• Season the swordfish gently but evenly on both sides with salt and black pepper to taste. Dredge the fish in the flour, patting off any excess. In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds. Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3 to 4 minutes each side. Work in batches if necessary to avoid overcrowding the pan. Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan. While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook them until they're soft and cooked through, being careful not to brown, about 30 seconds. Deglaze the pan with the white wine, and reduce by half. Add the capers and lemon juice, and cook for 1 minute. Take the pan off the heat, and add the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter. Add the minced parsley, and season to taste with salt and black pepper. Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL

Steps:

• In a bowl, combine the lemon juice and olive oil.
• Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
• Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
• Cover and refrigerate for 2 to 4 hours.
• Add the garlic and oregano to the remaining olive oil and lemon mixture.
• Set aside to use as a sauce.
• Preheat the broiler or fire up the barbecue.
• Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
• Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
• Arrange the skewers on a broiler pan or on the grill rack.
• Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
• Serve hot, garnished with lemon slices and accompanied by the reserved sauce.