I’m going to shake things up a little bit around here and share a recipe we have been enjoying while this lame-ass winter weather gives us nothing but soggy grass.
I miss our snow-filled Chicago weather as I really am a winter-loving freak.
Shit, Ryan and I even got hitched in January.
This January marks our 18-year wedding anniversary, and when I think back on that day, all I see is snow.
Epic piles of glorious snow fell for two days straight.
It was lovely and made for a good adventure and we learned a not-so-valuable lesson that trolleys aren’t really built for blizzards. We made it work!
Such a fun night!
Since that day I have been playing house and cooking up a different kind of storm in the kitchen for Ryan and the kids.
I’m fortunate they are willing participants when it comes to eating the things I whip up.
This dish is easy as Sunday morning to make, but I like that it’s so quick to make it’s great for any weeknight.
While we all sit around and wait for some legit snow, here is a new fave around here.
Swordfish piccata is on the menu.
The beauty of this dish is you could easily switch out the swordfish for any other kind of fish, chicken, or shrimp.
The lemon butter sauce with capers is zippy and delicious and goes perfectly with steamed broccolini and Trader Joe’s frozen roasted potatoes or a side of rice.
Fresh swordfish is more readily available during the summer months. However, Trader Joe’s always has swordfish in the freezer section and it is good!
As always, thanks so much for dropping in.
- non stick pan or cast iron skillet
- 2 swordfish steaks split in half, 3/4"
- salt and pepper
- 1/2 c flour
- 2 tbsp grapeseed oil
- 1 stick butter
- 2 tbsp shallot, minced
- 4 garlic cloves, sliced
- 1/4 c or a splash of white wine (I use Pinot Grigio)
- 2 tbsp capers
- zest and juice of 1/2 lemon
- minced parsley for garnish
- Season both sides of the swordfish with salt and pepper.
- Dredge the fish in flour, and shake off any excess.
- In a skillet, heat the oil over medium heat and add 2 tbsps. butter until melted and bubbling.
- Put the fish in the pan and cook for 2 to 3 minutes and 30 seconds on both sides.
- When the fish is browned transfer it to a warm plate.
- Add a tablespoon of butter and once melted add shallots. Cook until soft. About 30 seconds. Be careful not to burn.
- Add the garlic and cook until fragrant. About 30 seconds. Be careful not to burn.
- Add wine and delgaze the pan. Sauce should reduce by half.
- Add the capers, lemon juice and zest and cook for about 30 seconds.
- Remove the pan from the heat and add the rest of the butter a little at a time. Whisk until it's blended and creamy.
- Add the parsley and spoon sauce over the fish and serve.