Recipe Image

Roasted Swordfish & Broccoli Rabe with Piccata Butter

  • 25 m
  • 25 m
Carolyn Casner
“A compound butter made with capers, lemon, garlic and parsley punches up this quick and healthy fish dinner recipe.”

Ingredients

    • 2 8-to-10-ounce swordfish or halibut steaks (see Tip), cut in half and patted dry
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 teaspoon coarsely cracked mixed peppercorns, divided
    • ½ teaspoon salt, divided
    • 1 bunch broccoli rabe (about 1 pound), tough stems trimmed
    • 3 tablespoons unsalted butter, softened
    • Zest of 1 lemon
    • 1 medium clove garlic, minced
    • 2 teaspoons capers, rinsed and chopped
    • 1 teaspoon finely chopped fresh parsley

Directions

  • 1 Place a large rimmed baking sheet in the oven and preheat to 400°F.
  • 2 Rub both sides of fish with 1 tablespoon oil; season with ¾ teaspoon pepper and ¼ teaspoon salt.
  • 3 Combine broccoli rabe, the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Massage the broccoli rabe until evenly coated.
  • 4 Place the fish and broccoli rabe on the hot baking sheet. Roast until the fish is just cooked through and the broccoli rabe is tender, 8 to 10 minutes.
  • 5 Meanwhile, mix butter, lemon zest, garlic, capers and parsley in a small bowl.
  • 6 To serve, toss half the piccata butter with the broccoli rabe and dollop the rest on the fish.
  • Tips: Swordfish populations have increased to a more sustainable level—choose handline- or harpoon-caught from the North Atlantic and Eastern Pacific. Swordfish is high in mercury, so it's best to eat it only occasionally. Women who may become pregnant, breast-feeding mothers and young children should avoid swordfish. Halibut is a good alternative.
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