SWORDFISH PICCATA
Swordfish piccata is one of the most delicious and easiest dishes we make, from prep to completion in 25 minutes or less. It pairs well with a glass of your favorite dry white wine (you'll use a 1/2 cup in the sauce). If you have been wondering which of my recipes to try or simply contemplating what to make for dinner tonight, MAKE THIS!
Provided by Sally Roeckell for Table and Dish
Number Of Ingredients 12
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
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.
Provided by Gabrielle Hamilton
Categories main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams
SWORDFISH MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.
- Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
- Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.
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)
Provided by timbrehse
Number Of Ingredients 10
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.
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
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- Preheat the oven to 350°. Season the swordfish steaks with salt and black pepper and wrap a slice of ham around each steak. Lightly dust the swordfish all over with flour.
- In a pie plate, combine the 1/2 cup of flour with the grated Parmigiano-Reggiano cheese. In another pie plate, whisk the beaten egg with the milk. Dip the swordfish steaks in the egg mixture, allowing the excess to drip off, then press the steaks into the flour mixture so that it adheres.
- In a large ovenproof nonstick skillet, heat the olive oil until shimmering. Add the swordfish steaks and cook over moderately high heat until lightly browned, about 3 minutes. Flip the steaks over. Transfer the skillet to the oven and roast the swordfish for about 5 minutes, until cooked through.
- Meanwhile, in a medium skillet, melt the butter. Add the sliced almonds and cook over moderate heat, stirring, until the almonds are toasted and the butter is lightly browned, about 4 minutes. Remove the sauce from the heat and add the lemon juice, capers and parsley. Transfer the swordfish steaks to plates and spoon the sauce on top. Serve with sautéed kale, creamy polenta and lemon wedges.
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