members recipes

I created this because I love anything Piccata but wanted something a little lighter than a pasta dish.

Ingredients
(2) 5-6 oz Swordfish Fillets
1/2 tsp olive oil
1/2 tsp butter
salt/pepper

Salad
1 heart of romaine chopped
7-8 sundried tomatoes julienned
1 cup sliced black olives
1/2 cup croutons

Lemon Caper Vinaigrette
1 clove garlic minced
1 tsp minced shallot
1 TB chopped capers
1/4 cup lemon juice
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/8 tsp kosher or sea salt

Method
Combine all of the ingredients of the vinaigrette in a sealable container. Shake well to combine and let the flavours marry for up to 3 hours.

Heat a skillet on medium heat. Add oil (I use a spritzer) and butter and let them heat up. Be careful not to let it come to a smoking point. Lightly salt and pepper one side of the swordfish and put in the pan. Salt the other side and let the swordfish cook for 4 minutes. Turn the swordfish and set the timer for another 4 minutes.

Prepare the salad while the swordfish finishes cooking. Dress and toss the salad just before serving adding the croutons after the salad is dressed.

Serve the swordfish on top of the salad.