The Perfect Swordfish Recipe, Crispy, Golden, and Oh-So-Delicious: Swordfish Milanese!
Hello friends, today I’m sharing with you an absolutely mouth-watering Swordfish Recipe that’ll knock your socks off! I’m talking about The Perfect Swordfish Milanese! This scrumptious, tender, and juicy dish is the ultimate way to enjoy the delectable taste of swordfish, one of the most popular and versatile fish in the world!
Swordfish has long been a favorite among seafood lovers, and it’s no wonder why! With its firm, meaty texture and delicate flavor, it’s the perfect canvas for a variety of culinary creations. But today, we’re taking it to the next level with this fantastic Swordfish Milanese Recipe that’s sure to become a staple in your kitchen.
Picture this – succulent swordfish fillets coated in a crispy and golden breadcrumb crust, then pan-fried to perfection until they are perfectly cooked and tender. And the best part? This recipe is so easy to make, you’ll wonder why you haven’t tried it before.
So, buckle up, my friends, because we’re about to dive into the world of Swordfish Milanese, and I promise you, it’s going to be a taste adventure you won’t forget!
Let’s get to cooking this delicious swordfish recipe!
Swordfish Milanese An Incredible Swordfish Recipe!
Hello there friends, today I'm going to share with you an incredible Swordfish Recipe - Swordfish Milanese! We are lucky here in Florida to get Swordfish, but wherever you are in the world if you have access to Swordfish you should really try this recipe! It is fabulous!
About ¾ of a pound Swordfish Fillet cut into 3 ounces ¼” thin filet
2cupsapprox. seasoned Flour for dusting
2Eggs, lightly beaten and seasoned
2cupsPanko seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)
2tablespoonsParmesan grated
1tablespoonExtra-Virgin Olive Oil
For the Lemon Caper Sauce:
2tablespoonsSweet Butter or Lemon Olive Oil if you have some
1tablespoonShallots finely chopped
¼cupChicken or Vegetable Stock
2tablespoonsFresh Parsley chopped
2tablespoonsFreshly Squeezed Lemon Juice
2tablespoonsApprox. Small Capers they are called Non-Pareil Capers
Zest of one Lemon
2 to 4ouncesSweet Butter
Salt and Pepper to taste
For the Arugula Salad:
1bag of Arugula
¼cupLemon Olive Oil or Extra Virigin Olive Oil
2tablespoonsSicilian Lemon White Balsamic or any good Wine Vinegar
2tablespoonsLemon Juice, only if you vinegar is sweet otherwise skip it
Zest of one Lemon
1tablespoonFresh Parsley chopped
2tablespoonsSalt and Pepper to taste
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Recipe Instructions
For the Swordfish:
Place the fish fillets between 2 sheets of plastic wrap. Flatten to ¼” thick. Dip them in flour and dust excess off and dip in the egg mixture, then in the seasoned panko with the cheese. Heat the oil in a non-stick skillet. Cook the fish for 2 to 3 minutes on each side until golden brown.
For the Lemon Caper Sauce:
In a saucepan, heat the butter or the olive oil. When hot sweat the shallots for a couple minutes. Add the stock, lemon zest, . Add the lemon juice and the vinegar. Add the chicken stock, cornstarch, lemon zest, capers and parsley. Remove from the heat and add the butter and adjust salt and pepper to taste.
For the Arugula Salad:
Place all the ingredients into a blender, blend for a few seconds. Adjust seasoning. If you cannot taste the Vinegar, add more. If there is too much acidity, add more Olive Oil.
Just before serving mix the greens and vinaigrette together
Equipment - You can find the items below at our online store!
Swordfish Milanese is an Italian-inspired dish that consists of swordfish fillets, breaded and pan-fried until golden brown and crisp, served with a tangy, zesty lemon wedge and fresh herbs.
2) How can I select the best swordfish for this recipe?
Choose fresh swordfish fillets that are firm, moist, and have a bright, slightly pink color. Avoid any with a strong fishy odor or discoloration.
3) How thick should the swordfish fillets be for this recipe?
For the best results, swordfish fillets should be around 1-inch thick, ensuring even cooking and a tender, moist result.
4) Can I use another type of fish for this recipe?
Yes, you can substitute another firm, meaty fish like halibut, mahi-mahi, or tuna for the swordfish in this recipe.
5) How do I know when the swordfish is cooked through?
The swordfish is cooked through when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
6) Can I bake the swordfish instead of pan-frying it?
Yes, you can bake the breaded swordfish fillets at 425°F (220°C) for about 10-12 minutes, or until cooked through and golden brown.
Store any leftover Swordfish Milanese in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to retain its crispiness.
9) Can I freeze cooked Swordfish Milanese?
Yes, you can freeze cooked Swordfish Milanese in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator and reheat gently in the oven or on the stovetop.
10) Can I prepare the Swordfish Milanese in advance?
Yes, you can bread the swordfish fillets and store them in an airtight container in the refrigerator for up to 24 hours before pan-frying them. This can help save time during meal preparation.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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