Swordfish Scaloppine With Capers

2018-11-10T20:38:44-05:00November 11th, 2018|Recipes|0 Comments

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


  1. Place swordfish in freezer for 20 minutes so that it’s partially frozen and extremely cold before slicing.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

Nutritional Information:

Calories: 294

Fat: 16g

Saturated Fats: 4g

Unsaturated Fats: 11g

Protein: 23g

Carbohydrate: 14g

Fiber: 1g

Sugars: 3g

Added sugars: 0g

Sodium: 522mg

Calcium: 8% DV

Potassium: 12% DV

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