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Lemon and Capers Swordfish Recipe

4 Swordfish Steaks
45 Grams Capers
1 Lemon (sliced)
1/2 Cup White Wine (Dry)
1 Whole Lemon (the Juice)
1/2 Cup Breadcrumbs
3 Tablespoons Olive oil


Drain Capers. Coat swordfish steaks with breadcrumbs. Brown each side in olive oil in skillet over medium heat. Pierce each steak twice with fork. Drizzle with lemon juice; Sprinkle with capers. Pour in wine.

Cook over medium-low heat for 25-30 minutes or until fish flakes easily, shaking skillet from time to time to avoid sticking. Remove with slotted spatula to serving plates. Spoon liquid from skillet over steaks. Top with lemon slices and parsley.


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