Weekly Cooking Report September 5: Swordfish in Lemon Dill Sauce

Swordfish was on sale, so I had to do something with it. I'm only human. We had some white wine that needed using and some lemons, so I snagged some dill to go with it. 

Now, the baseline recipe for this came from here, but I didn't want to do the full Piccata, so I stripped it down to the following. 

Shopping is a pound or so of swordfish steaks, 1/2 cup flour, some salt and pepper, 1 tbs olive oil, 2 tbs of butter, 1/2 cup dry white wine, a couple of lemons, and some dill. Now, I served it with leftover rice, and you can do rice or couscous for this. Either works. Get that started and set aside before we begin, as everything else in this is quick. 

Mix together the flour and 1 tsp each of salt and pepper into a shallow plate or pie tin, dry the swordfish and dredge the swordfish it in the flour. This means lay it down in the flour on each side, shaking off the excess, so you get a thin coating of flour on the fish. 

Get 1/3 of a cup of fresh lemon juice from the lemons - depending on how big the lemons are this might only need 1/2 of one. Get a slice of lemon for each steak for garnish. Dice up 2 tbs of the dill so it's very fine. 

In a skillet, heat the butter and olive oil on medium high heat until the butter stops bubbling. I love working with butter because it tells you when it's ready. Once the butter says "go" put the steaks on and cook 2-3 minutes until it's golden brown, flip it and cook another 2-3 minutes. Then get it off the skillet and set it aside. 

Add the white wine and lemon juice to the pan and using a skillet-safe spatula scrape up the browned bits - this is called deglazing, if I haven't mentioned this before. Bring to a boil, then reduce the temperature to low. Add the dill, stir, and then add more salt to taste as needed. Plop the swordfish back in so it can heat up and get the sauce all over it, 1-2 minutes. Sprinkle with a little more dill, add a lemon slice, and serve immediately to a grateful family. 

Seriously, this is really quick, so have the starch ready to go when you're putting this together. I served mine with a side salad that you can barely see in the picture. My daughter proclaimed "it's so buttery!" which I took as a positive.