Swordfish Piccata

Swordfish Piccata

This is simple and delicious! You’ll be surprised how minimal the prep is for this meal. We’ve left out the flour, so this is a gluten-free fish dish. All the flavors together make the swordfish shine. Serves 2.


  • 2 swordfish steaks
  • Salt and pepper, to taste
  • 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Garlic Oil!)
  • 1/4 cup white wine, such as sauvignon blanc
  • 1 lemon, juiced
  • 2 Tbsp capers, rinsed (more if desired)
  • 2 Tbsp butter
  • Parsley for garnish

Directions: Season the swordfish steaks with salt and black pepper on both sides.

Heat oil in a large, nonstick skillet over medium to medium-high heat. When oil is hot, add the steaks and cook, without moving, for 2 to 3 minutes. Flip and cook another 2 to 3 minutes, depending on thickness. Fish is cooked when it has lovely golden-brown sear outside, and an internal temp of 145°F. Using a fish spatula, remove fish the skillet and keep warm.

To the same skillet over medium-high heat, add the wine to deglaze the pan, scraping up the brown bits from the bottom. When the wine has reduced by about half, add the lemon juice and capers. Cook, stirring occasionally, for 1 minute, then add the butter. Cook, stirring, for another minute or until butter is melted.

To serve, pour the wine sauce over the fish and garnish with chopped fresh parsley. Serve along with sides of your choice.

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