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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swordfish Milanese Recipe

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This recipe for Swordfish Milanese is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups panko
3 large eggs
4 five ounce swordfish steaks (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
Directions:
Directions:
Place the panko in a pie dish. In another dish, beat the eggs to blend. Gently flatten the swordfish steaks in between pieces of plastic wrap to about 1/4 inch thick. Sprinkle fish with salt and pepper on both sides. 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 tablespoons 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 foil or breading will become soggy. Cook other 2.

Whisk the lemon juice and oil in large bowl to blend. Add the arugula and watercress, and toss lightly. Season to taste with salt and pepper.

Place swordfish on plates and top with salad.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can substitute with any other type of fish that holds up well when pan fried/sauteed.

 

 

 

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