Swordfish Scaloppine With Capers
Active Time: 35 Minutes
Total Time: 35 Minutes
Yield: Serves 8
- 2 pounds boneless skinless swordfish loin
- 1 cup peeled garlic cloves
- 1 cup whole milk
- 1 1/2 teaspoons kosher salt divided
- 1 cup panko Japanese breadcrumbs
- 1 tablespoon unsalted butter melted
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons chopped mixed fresh herbs such as parsley, thyme, rosemary, oregano, and sage
- 2 tablespoons dried currants
- 2 tablespoons pine nuts lightly toasted
- 1 tablespoon capers drained
- 1/2 teaspoon finely chopped garlic
- 1 canned anchovy fillet minced
- Lemon wedges optional
Place swordfish in freezer for 20 minutes so that it’s partially frozen and extremely cold before slicing.
Preheat oven to 400°F. Place garlic cloves and milk in a small nonreactive saucepan over medium-low; simmer until very tender, about 20 minutes. Cloves should be squeezable and jammy; the milk will thicken around them. Cool 5 minutes; place in a blender with 1/4 teaspoon salt. Process until very smooth and creamy.
Combine panko, butter, and 2 tablespoons oil in a bowl. Spread onto a baking sheet; bake at 400°F until toasted, 2 to 3 minutes. Stir in herbs, currants, pine nuts, capers, chopped garlic, and anchovy.
Using a sharp knife, cut swordfish loin crosswise into 16 thin slices. Heat remaining 1 tablespoon oil in a large nonstick skillet over high. Season fish with remaining 1 1/4 teaspoons salt. Working in batches, add fish to pan; cook until lightly browned and cooked through, about 90 seconds per side.
Spoon 1 1/2 tablespoons garlic sauce onto each of 8 plates. Arrange 2 slices of fish per plate over the sauce. Top each serving with 3 tablespoons panko mixture; serve with lemon wedges, if desired.
Saturated Fats: 4g
Unsaturated Fats: 11g
Added sugars: 0g
Calcium: 8% DV
Potassium: 12% DV