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One Pan Swordfish Piccata

Cooking Time: 15 minutes

Makes: 2

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Easy enough for weeknights, fancy enough for special occasions! If you have butter, capers and lemon, this vibrant, no-fuss dish can be on your table in under 15 minutes. We don’t use any flour for dredging, so this recipe happens to be gluten-free, too!

Ingredients

2 swordfish steaks (6-8 oz ea)

1 tbsp butter

Juice from one lemon

3 tbsp capers

Olive oil

Salt Pepper

Instructions

Pat swordfish dry with paper towels and season with salt and pepper.
Preheat a pan over medium high heat (about 4 minutes) and add a generous splash of olive oil.
Once the pan is heated, add swordfish and cook one side for about 4 minutes. Flip, and cook for about 4 minutes more, depending on thickness. (1-inch thick steaks will be done in about 8-10 minutes), then remove fish from a cutting board.
To the hot pan add the butter, lemon juice, and capers, and stir to scrape up the brown bits from the swordfish. Add swordfish steaks back into the pan with the sauce, bring to a quick simmer and remove from heat.
Serve immediately with cooked rice, orzo, angel hair pasta or your choice of veggies.