This recipe was written for either swordfish or halibut, but truthfully it works very well with any fish you desire.  A healthy and quick one-pan dish that roasts not only the fish of your choice, but broccoli rabe as well. The greens get a bit crunchy from the high heat and olive oil, and the fish perfectly flaky and delicious.  The real draw to the dish, however is the finishing touch–a homemade piccata butter made with capers, lemon zest, and garlic.  The butter is drizzled on both the cooked greens and the fish. Yummy, yummy, yummy.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/256502/roasted-swordfish-broccoli-rabe-with-piccata-butter/)

Tagged: broccoli rabe, butter, capers, Eating Well, fish, garlic, lemon zest, one-pan dinner, piccata, piccata butter, rapini, roasted fish, salmon, swordfish