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Seafood Recipes

ENTREE: California Swordfish Piccata

1 lb. California swordfish, 1/2" thick cutlets
1/2 tsp. black pepper
2 tsp. capers
2 Tbsp. lemon juice
1 Tbsp. parsley, finely chopped

Garnish
Lemon rounds

Pepper California swordfish cutlets and place in a broiling pan. Broil fish for 2-1/2 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.

Serves 4.
Chardonnay.

Nutrition (per serving): Calories 140; Protein 23 g; Carbo. 1 g; Fat 5 g; Cholesterol 44 mg; Sodium 123 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050