Swordfish Piccata

We never cease to marvel over the wonderfully simple seafood preparations we enjoy in restaurants along the vast Italian coastline. We commit the flavors to memory and then try to recreate the dishes back home with our Atlantic Coast bounty. This swordfish Piccata is one of our most successful creations with Coastal Goods Three Lemon Pepper imparting both the lemony flavor of Italian piccata dishes and the peppery flavor of a great French steak au poivre.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Swordfish Piccata


  •  2/3 cup all-purpose flour, for dredging
  •  2 tablespoons Coastal Goods Three Lemon Pepper
  •  1 teaspoon sea salt
  •  1 1/2 to 2 pounds fresh boneless swordfish, sliced thinly to resemble veal or chicken scaloppini
  •  3 tablespoons extra virgin olive oil
  •  3 tablespoons unsalted butter
  •  2 cloves garlic, minced
  •  1/3 cup fresh lemon juice
  •  1/2 cup dry white wine
  •  2 tablespoons capers, drained
  •  1/3 cup minced fresh parsley
  •  Lemon slices, to garnish


1. Combine the flour, Three Lemon Pepper, and salt in a shallow dish such as a pie plate. Dredge the swordfish slices in the flour mixture and shake off any excess. 2. In a large skillet, over medium-high heat, heat the olive oil with 1 tablespoon of the butter. When hot, add the fish (in batches if necessary) and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until browned on the other side and just barely cooked through the center. Transfer to a platter and keep warm. Repeat process if need be with remaining fish. 3. To make the sauce: Add the garlic to the skillet and cook until fragrant, 30 seconds to 1 minute. Add the lemon juice and wine to the pan and deglaze, scraping up any browned bits. Bring to a boil and let reduce slightly. Turn heat to low and add the capers. Slowly swirl in the remaining 2 tablespoons butter. Taste sauce and adjust seasoning to suit. Return the swordfish to the skillet and let cook a minute or two more to absorb the flavors of the sauce. Sprinkle with the parsley and serve at once, garnished with lemon slices. SERVES 4  

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