Swordfish Milanese Recipe 45

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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

Provided by Giada De Laurentiis

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups panko (Japanese bread crumbs)
3 large eggs
4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 tablespoons light olive oil
1 lemon, juiced
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.

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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