Saleh’s Plate · By Saleh Alkhalifa

Swordfish Piccata with Angel Hair Pasta

Cook Swordfish Piccata with Angel Hair Pasta with Saleh’s Plate.

Ingredients

Ingredients

  • 2 swordfish steaks (about 6 oz each)
  • Salt and black pepper, to taste
  • ½ cup all-purpose flour (for dredging)
  • 2 tbsp olive oil and 2 cloves garlic, minced
  • 3 tbsp unsalted butter, divided
  • ½ cup dry white wine and ½ cup chicken broth
  • ¼ cup fresh lemon juice and 3 tbsp capers
  • ¼ cup fresh parsley, chopped
  • 8 oz angel hair pasta
  • Lemon slices, for garnish

Instructions

  1. Pat the swordfish steaks dry and season both sides with salt and black pepper. Lightly dredge them in flour, shaking off excess.
  2. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear the swordfish steaks for 3-4 minutes per side until golden brown. Remove and set aside.
  3. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in the white wine and let it reduce by half. Add chicken broth, lemon juice, and capers. Simmer for 3-4 minutes.
  4. Meanwhile, cook angel hair pasta in salted boiling water until al dente, about 3 minutes. Drain and toss with 1 tbsp butter.
  5. Return swordfish to the skillet, spoon sauce over the steaks, and let them warm through for 2 minutes. Stir in the remaining 1 tbsp butter and chopped parsley.
  6. Plate the pasta, place a swordfish steak on top, and spoon extra sauce over. Garnish with lemon slices and fresh parsley.