Swordfish Milanese Recipe 45 Recipes

SWORDFISH MILANESE

Steps:

• Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.
• Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
• Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.

SWORDFISH MILANESE

Steps:

• Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side.
• Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder.
• Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.
• Preheat oven to 250 degrees F.
• Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.

FISH MILANESE

Steps:

• Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
• Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
• In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
• Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
• Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

SWORDFISH MILANESE RECIPE - (4/5)

Steps:

• Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side. Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder. Dill Pickle Tartar Sauce: Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper. Caper Powder: Preheat oven to 250 degrees F. Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.

SWORDFISH MILANESE

Steps:

• Place the panko in a pie dish.
• In another pie dish, beat the eggs to blend.
• Line a large cutting board with plastic wrap.
• Place 2 swordfish steaks on plastic wrap, about 2 inches apart.
• Place another sheet of plastic wrap over the steaks.
• Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick.
• Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides.
• Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again.
• Dip each steak into the egg, then the panko, coating completely and patting to adhere.
• Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat.
• Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side.
• Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy).
• Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
• Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.
• Add the arugula and watercress, and toss lightly to coat.
• Season the salad, to taste, with salt and pepper.
• Transfer the swordfish steaks to plates.
• Top with the salad and serve.