Swordfish Piccata Recipe

Instructions

1. 1

   Make the Pickled Red Onions: Place the sliced onions in a mixing bowl. Drizzle with the red wine vinegar, sumac and salt. Mix well and pack the onions down under the liquid (note: the liquid will release). Toss and push them down every few minutes. Let sit while you make the fish.

2. 2

   Make the Fish: On a large piece of parchment paper, season the fish on both sides with plenty of salt and pepper. Place the flour or Passover flour substitute on the parchment paper next to the fish. Dredge the fish in the flour/flour sub, shake off excess.

3. 3

   Mise en Place: Have the minced garlic, capers, lemon zest, lemon juice, stock, green onions, honey and butter all ready beside the stove.

4. 4

   Heat a large fry pan over high heat for 2-3 minutes or if you are using cast iron, heat for 4-5 minutes. Spray the pan with cooking spray and then add the olive oil.

5. 5

   Add the fish to the pan, pressing it down to get a good sear. Let it cook for about 2 minutes on each side, then transfer it to a plate. If your pan is too small to fit all the fish in one go, do this step in 2 batches.

6. 6

   Turn the heat down to medium, add the garlic and capers, toss for 30 seconds. Add the lemon zest and juice, stir for 30 seconds. Add the stock/wine, green onions and honey. Turn the heat to high and let this reduce for 2-4 minutes.

7. 7

   Add the butter, stir until it begins to melt a little. Add the fish to the pan, and start to baste the fish by tipping the pan a little towards or away from you while spooning the hot liquid over the fish. Do this for about 1-2 minutes; the fish will finish cooking and the sauce will thicken.

8. 8

   Sprinkle with parsley and Maldon salt and serve hot with a cluster of Pickled Onions on top of each fillet. Serves

9. 9

   *Flour sub for Passover: Mix together 1 tbsp cake meal and 3 tbsp potato starch.