Swordfish piccata

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I have not much to say about this flavorful dish apart from: you got to try it. It’s a true crowd pleaser and it’s super easy to make. Bon appetit Yoomies.

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 4  l  Difficulty: easy  l  Prep time: 10min  l  Total time: 20min

Ingredients 

  • 2 tablespoons oat flour for breading (or with your favorite flour)

  • 1 teaspoon pink Himalayan salt

  • 1 teaspoon black pepper

  • 4 fresh swordfish steaks

  • 3 tablespoons ghee

  • 1 2-inch fresh ginger piece, thinly sliced

  • 2 lemons, sliced very thinly

  • 1/3 cup fresh lemon juice

  • 2 tablespoons capers, drained

  • 10 green olives, pitted

  • 3 large bunches Swiss chard, washed and separated from stems

  • 1/3 cup minced fresh parsley

 

Steps 

  1. In a large skillet, over medium fire, heat 1 tablespoon of ghee and sautée Swiss chard until soft. Approximately 3-5min. Set aside.

  2. Meanwhile, combine the flour, pepper and salt on a large plate and dip the steaks in the flour mixture making sure all sides are covered.

  3. In the same large skillet, heat 1 tablespoon of ghee over medium high and cook the fish until browned on each side, 2-3 minutes each (shake off any flow from the steak excess before). Set aside.

  4. Make the sauce by heating the last tablespoon of ghee in the large skillet. Once ghee is melted, add capers, olives, lemon slices, lemon juice and ginger slices. Let it all simmer until lemon slices get caramelized. 2-3 minutes.

  5. Serve by platting a bed of Swiss chard on each plate and bedding the steak on top. Top steaks with sauce and sprinkle with fresh parsley.

 
 
Meat & FishFrance Brunel