Swordfish Milanese Recipes

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SWORDFISH MILANESE



Swordfish Milanese image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 12 servings

Number Of Ingredients 17

2 cups panko breadcrumbs
2 cups potato chips
4 eggs
Six 5-ounce swordfish steaks
Salt and pepper
3/4 cup olive oil
6 tablespoons butter
Dill Pickle Tartar Sauce, recipe follows
3 lemons, cut in half
Caper Powder, recipe follows
1 cup mayonnaise
1/4 cup chopped dill pickles
1 tablespoon shaved chives
2 tablespoons chopped fresh dill
2 tablespoons dill pickle juice
Salt and pepper
One 3-ounce jar capers, drained and dried on a paper towel

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.

SWORDFISH MILANESE



Swordfish Milanese image

Make and share this Swordfish Milanese recipe from Food.com.

Provided by MrsDoty

Categories     < 30 Mins

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup panko breadcrumbs (Japanese bread crumbs)
2 large eggs
4 (5 ounce) swordfish steaks, each about 1/2-inch-thick
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons light olive oil
1 lemon, juice of
2 tablespoons extra virgin olive oil
3 cups lightly packed arugula
1 bunch watercress, stemmed

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.

Nutrition Facts : Calories 492.6, Fat 29, SaturatedFat 8.2, Cholesterol 176.3, Sodium 368, Carbohydrate 21.3, Fiber 1.5, Sugar 2.5, Protein 35.5

SWORDFISH MILANESE RECIPE - (4/5)



Swordfish Milanese Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 19

Dill Pickle Tartar Sauce:
2 cups panko breadcrumbs
2 cups potato chips
4 eggs
Six 5-ounce swordfish steaks
Salt and pepper
3/4 cup olive oil
6 tablespoons butter
Dill Pickle Tartar Sauce, recipe follows
3 lemons, cut in half
Caper Powder, recipe follows
1 cup mayonnaise
1/4 cup chopped dill pickles
1 tablespoon shaved chives
2 tablespoons chopped fresh dill
2 tablespoons dill pickle juice
Salt and pepper
Caper Powder:
One 3-ounce jar capers, drained and dried on a paper towel

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.

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