Recipe: Swordfish with Piccata Pan Sauce

Recipe by Shelley Adams & Conner Adams

Photography by David R. Gluns

Serves 4

This simple preparation of our favourite fish is so good and you’re going to love it. Shelley makes it often in her little apartment at the Pink Palace with her funny little stove and kitchen. That’s how simple and easy it is to make. There’s a fabulous fish market in Ambleside that brings in the freshest of fish every day. Find some swordfish at your local fish store and make this!

Ingredients

• 2 large swordfish steaks (about 2 lb),  cut in half
• Sea salt and freshly ground pepper
• 4 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 2 shallots, sliced thinly into rings
• 4 anchovy fillets, whole
• 2 tbsp capers, drained
• ½ cup white wine
• ¼ cup Italian parsley,  finely chopped, for garnish
• 1 lemon, cut into wedges

Method

Season swordfish fillets with salt and pepper to taste, then dredge in flour.

Heat oil and 1 tbsp butter in a large frying pan over medium-high heat until hot.

Add swordfish fillets and sear until golden, about 3 minutes per side.

Set aside cooked swordfish to rest. Drain excess fat from the pan and discard.

Add the shallots, anchovies, capers and the remaining 2 tbsp butter to the still-hot pan.

Cook for about 3 minutes, or until shallots are softened

Deglaze pan with wine and cook for about 2 to 3 minutes, or until alcohol cooks off and wine reduces.

Pour sauce evenly over the swordfish fillets and sprinkle with parsley.

Serve hot with lemon wedges on the side.

Chef’s Tip

Any firm fresh fish would be delicious with this recipe.