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Chef Jean Pierre 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!
4.86 from 7 votes
Servings 2 Servings

Ingredients
  

For the Swordfish:

  • About ¾ of a pound Swordfish Fillet cut into 3 ounces ¼” thin filet
  • 2 cups approx. seasoned Flour for dusting
  • 2 Eggs, lightly beaten and seasoned
  • 2 cups Panko seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)
  • 2 tablespoons Parmesan grated
  • 1 tablespoon Extra-Virgin Olive Oil

For the Lemon Caper Sauce:

  • 2 tablespoons Sweet Butter or Lemon Olive Oil if you have some
  • 1 tablespoon Shallots finely chopped
  • ¼ cup Chicken or Vegetable Stock
  • 2 tablespoons Fresh Parsley chopped
  • 2 tablespoons Freshly Squeezed Lemon Juice
  • 2 tablespoons Approx. Small Capers they are called Non-Pareil Capers
  • Zest of one Lemon
  • 2 to 4 ounces Sweet Butter
  • Salt and Pepper to taste

For the Arugula Salad:

  • 1 bag of Arugula
  • ¼ cup Lemon Olive Oil or Extra Virigin Olive Oil
  • 2 tablespoons Sicilian Lemon White Balsamic or any good Wine Vinegar
  • 2 tablespoons Lemon Juice, only if you vinegar is sweet otherwise skip it
  • Zest of one Lemon
  • 1 tablespoon Fresh Parsley chopped
  • 2 tablespoons Salt and Pepper to taste

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

Video

Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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