Swordfish Piccata Is a Tangy Favorite

You can prepare this for four people by doubling the recipe and sauteing the fish in batches. Diane Rossen Worthington/TNS

As the summer continues to heat up, I want to spend less time in the kitchen but still have enjoyable meals. Sometimes I will get everything arranged early in the cooler part of the day and just put the meal together close to serving time. This is a Seriously Simple tip that is so helpful as the weather heats up.

This is a favorite last-minute dish that is a perfect example of simple technique with serious flavor. Have your fishmonger cut 1/4-inch-thick slices from the center of a large piece of swordfish with the bloodline and skin removed. Ask to have the slices pounded 1/8-inch thick or you can do it yourself; place the slices between two pieces of plastic wrap using a mallet or the bottom of a saucepan to evenly pound them.

You can prepare this for four people by doubling the recipe and sauteing the fish in batches. If you want to add an additional flavor, feel free to throw in some rinsed capers that will add a briny, savory tanginess to the sauce. For additional color on the plate saute some cherry tomatoes in butter and arrange on each serving plate.

This dish goes well with vegetable rice, couscous or farro. If you have any leftover fish, serve this chilled the next day with a side of chopped tomatoes and an arugula salad. This calls for a full-bodied sauvignon blanc to accompany all of these bright flavors.

Swordfish Piccata

Serves 2

• 1/2 cups all-purpose or Wondra flour
• 1 teaspoon seasoning salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 2 (1/3- to 1/2-pound) swordfish steaks, cut 1/4-inch thick, pounded into 1/8-inch scallops
• 2 tablespoons grapeseed oil or alternative
• 1/2 cup white wine (like sauvignon blanc)
• 3 tablespoons lemon juice
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 tablespoon chopped parsley
• Lemon slices for garnish

1. In a shallow baking dish combine the flour, salt, pepper and lemon zest, and mix to combine.

2. Dredge the swordfish pieces in the flour mixture and evenly coat each piece of fish, patting with your fingers.

3. In a large non-stick or cast-iron skillet, heat grapeseed oil on medium-high heat. Saute the swordfish pieces for about 45 seconds to 1 minute per side or until just cooked through. Be careful not to overcook. (The cooking time depends upon the thickness of the fish.) Place on serving plates.

4. Add white wine to the skillet and deglaze the pan by scraping up any brown bits. Turn heat to low. Add the lemon juice and reduce another minute. Add the cold butter pieces and remove skillet from the heat. Whisk or swirl together to emulsify the sauce. Add the parsley and mix to combine. Taste for seasoning. Spoon evenly each swordfish pieces.

5. Place on serving plates. and garnish with lemon slices. Serve immediately.

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