SWORDFISH PICCATA
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.
Provided by Gabrielle Hamilton
Categories main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the swordfish gently but evenly on both sides with salt and pepper.
- Dredge the fish in the flour, patting off any excess.
- 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.
- 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.
- Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
- 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.
- Deglaze the pan with the white wine, and reduce by half.
- Add the capers and lemon juice, and cook for 1 minute.
- 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.
- Add in the minced parsley, and season to taste.
- Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams
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Thandoluhle Nxumalo
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so good and the sauce was amazing.
Lettie Nkosi
[email protected]This recipe was easy to follow and the results were amazing. The fish was cooked to perfection and the sauce was creamy and lemony.
Elizabeth Mbumba
[email protected]I made this recipe last night and it was a hit! My family loved it. The fish was so tender and the sauce was flavorful.
sity love
[email protected]This was a delicious recipe! The fish was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Makhumu
[email protected]I love this recipe! The fish is so tender and the sauce is so flavorful. I highly recommend it.
Eslam saif اسلام سيف عطية
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Alwayz Britt
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the fish and the sauce.
Emelia Addai
[email protected]This was a great recipe for a weeknight dinner. It was quick and easy to make, and the results were delicious.
Amir Jadoon
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so good and the sauce was amazing.
Sinhle Manasi
[email protected]This recipe was easy to follow and the results were amazing. The fish was cooked to perfection and the sauce was creamy and lemony.
Angel Standage
[email protected]I made this recipe last night and it was a hit! My family loved it. The fish was so tender and the sauce was flavorful.
Stephen Buay
[email protected]This was a great recipe! The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.