Swordfish Piccata

Step 1

Season the swordfish gently but evenly on both sides with salt and pepper.

Step 2

Dredge the fish in the flour, patting off any excess.

Step 3

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.

Step 4

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.

Step 5

Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.

Step 6

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.

Step 7

Deglaze the pan with the white wine, and reduce by half.

Step 8

Add the capers and lemon juice, and cook for 1 minute.

Step 9

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.

Step 10

Add in the minced parsley, and season to taste.

Step 11

Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.