Swordfish Piccata with Blistered Cherry Tomatoes and Arugula

Steps

1. Step 1

   Pat the swordfish dry. Lay each steak flat on a cutting board and slice it horizontally through the middle into two thin pieces about 1/2 inch thick. If any pieces are much thicker, cover with plastic wrap and tap gently with the bottom of a pan to even them out.

   8 min

   • 1 1/2 lb swordfish steaks
2. Step 2

   Stir the flour, salt and pepper together on a wide plate. Set the fish next to it but don't coat it yet — the flour goes on right before frying.

   2 min

   • 1/2 cup all-purpose flour
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and a pinch of salt and cook, shaking the pan now and then, until the skins blister and a few burst, 4 to 6 minutes. Scrape them into a bowl and set aside. Wipe the skillet out.

   6 min

   • 1 tbsp olive oil
   • 1 pint cherry tomatoes
   • salt
4. Step 4

   Heat the 3 tbsp olive oil in the same skillet over medium-high heat until it shimmers. Press each piece of swordfish into the flour on both sides, shake off the excess, and lay it in the pan without crowding. Cook until golden, about 2 minutes per side; the fish should be just opaque in the center. Work in two batches if needed and transfer the cooked fish to a plate.

   8 min

   • 1 1/2 lb swordfish steaks
   • 1/2 cup all-purpose flour
   • 3 tbsp olive oil
5. Step 5

   Turn the heat to medium. Add the garlic to the pan and cook until fragrant, about 30 seconds. Pour in the wine and lemon juice, scraping up the browned bits, and simmer until reduced by about half, 2 to 3 minutes. Stir in the capers.

   4 min

   • 2 cloves garlic
   • 2/3 cup dry white wine
   • 3 tbsp lemon juice
   • 3 tbsp capers
6. Step 6

   Take the pan off the heat and whisk in the cold butter a few pieces at a time until the sauce is glossy and slightly thickened. Stir in the parsley and taste for salt.

   2 min

   • 4 tbsp unsalted butter
   • 2 tbsp flat-leaf parsley
7. Step 7

   Scatter the arugula over a large platter or four plates and spoon the blistered tomatoes on top. Lay the swordfish over the greens and spoon the warm sauce over everything — it will wilt the arugula just enough. Serve with lemon wedges.

   3 min

   • 1 pint cherry tomatoes
   • 5 oz baby arugula
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026