Swordfish Piccata Recipe

Serves/Makes: 4


  • 1 pound (454 g) swordfish, 1/2-inch (1.3-cm) thick steaks
  • 1/2 teaspoon (2.5 mL) black pepper
  • 1 tablespoon (15 mL) finely chopped parsley
  • 2 tablespoons (30 mL) lemon juice
  • 2 teaspoons (10 mL) capers
  • Lemon slices
How to cook Swordfish Piccata:
  • Pepper swordfish steaks arrange onto a wire rack, into a broiling pan.
  • Broil fish for 1 1/2 minutes on each side, until flesh turns opaque.
  • Remove swordfish from broiling pan, onto a heated serving platter.
  • Sprinkle fish with chopped parsley, lemon juice and capers.
  • Garnish with lemon slices and serve.


The Swordfish Piccata is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
Preparation time: 15 minutes


Because of great demand, swordfish is usually sold fresh, most commonly as steaks, with skin on. Swordfish has very few bones, a firm flesh and a distinctive but mild flavor. Store into the coldest part of the refrigerator and serve within one to two days.

This recipe for Swordfish Piccata serves/makes: 4

The Swordfish Piccata recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Swordfish (more Swordfish recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)

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