A Mediterranean-inspired twist on the Italian classic, this swordfish piccata features tender pan-seared swordfish steaks in a zesty lemon-butter sauce with briny capers and a splash of white wine. Perfect for date nights or elegant home dinners.
✅ Ingredients (Serves 2)
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2 Butcher Box swordfish steaks (approx. 220-250g each)
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Salt & freshly ground black pepper
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3 tbsp all-purpose flour (for light dusting)
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3 tbsp olive oil
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3 tbsp unsalted butter
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3 cloves garlic, minced
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¼ cup dry white wine
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2 tbsp lemon juice (plus extra wedges to serve)
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1 tbsp capers, rinsed
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2 tbsp chopped parsley
👩🍳 Instructions
1. Prep the Swordfish
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Pat the swordfish dry and season both sides with salt and pepper.
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Lightly dust both sides with flour; this helps create a golden crust and thickens the sauce slightly.
2. Sear the Fish
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Heat olive oil in a skillet over medium-high heat.
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Add swordfish steaks and cook for about 3–4 minutes per side, or until golden and just cooked through.
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Transfer to a plate and keep warm.
3. Make the Piccata Sauce
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In the same pan, reduce heat to medium.
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Add butter and minced garlic; sauté for 30 seconds until fragrant.
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Pour in white wine and scrape up any browned bits from the pan. Let it simmer for 1–2 minutes.
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Add lemon juice and capers. Simmer for another minute until slightly thickened.
4. Finish & Serve
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Spoon the sauce over the warm swordfish steaks.
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Garnish with chopped parsley and serve with lemon wedges.
🍝 What to Serve With:
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Garlic mashed potatoes or your favourite salad
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Sautéed spinach, grilled zucchini, or roasted asparagus
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Crusty bread to soak up the sauce
🌊 Why Butcher Box Swordfish?
Our wild-caught swordfish steaks are thick-cut, firm, and meaty — ideal for grilling, pan-searing, or Mediterranean-style dishes like this one. Responsibly sourced and flash-frozen to lock in premium freshness.