Swordfish Piccata

  • Yield: 4 servings


1/2teaspoon black pepper
1pound swordfish, 1/2" thick cutlets
1teaspoon parsley, finely chopped
2tablespoons lemon juice
2teaspoons capers
-- Lemon rounds


  1. Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds.

Recipe courtesy of California Seafood Council and Try-Foods International, Inc.