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Quick and Easy Recipe
swordfish piccata Recipe
Pan fried swordfish with a quick and delicious piccata sauce
| Prep time: 20 Minutes | Seafood |
| Servings: 3 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 3 servings | |
| Calories 529 | |
| Calories from Fat 288 | 54% |
| Total Fat 32.74g | 41% |
| Saturated Fat 19.92g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 919mg | 38% |
| Potassium 157mg | 4% |
| Total Carbs 51.15g | 14% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.94g | 1% |
| Protein 9.31g | 15% |
Ingredients Convert Measures
- 1 -3 fresh swordfish steaks
- 1 egg
- 1 1/2 cups flour
- 1/2 cup capers
- 1/4 cup parsley
- 1 stick of butter
- Two lemons
Directions
- wash (important) the lemons and cut in half
- chop the parsley to whatever texture you like
- melt the butter in a deep frying pan over low to medium heat
- add the capers and parsley
- squeeze the juice from the lemons, (try to keep the seeds out of the sauce)
- Throw the lemon peels into the sauce as well
- let the sauce cook down for about 15 minutes
- Bathe the fish in the eggs, drench with flour and place in the frying pan.
- Cook each side of the fish steak only long enough to build a crust like surface on the fish. 2-3 minutes poer side should be plenty.
- Remove the fish, place on a serving plate
- Remove the lemons from the sauce and pour on top of the steaks,
