The Perfect Swordfish Recipe, Crispy, Golden, and Oh-So-Delicious: Swordfish Milanese!
Swordfish has long been a favorite among seafood lovers, and it’s no wonder why! With its firm, meaty texture and delicate flavor, it’s the perfect canvas for a variety of culinary creations. But today, we’re taking it to the next level with this fantastic Swordfish Milanese Recipe that’s sure to become a staple in your kitchen.
So, buckle up, my friends, because we’re about to dive into the world of Swordfish Milanese, and I promise you, it’s going to be a taste adventure you won’t forget!
Let’s get to cooking this delicious swordfish recipe!
Swordfish Milanese An Incredible Swordfish Recipe!
Recipe Video
Recipe Ingredients
For the Swordfish:
- About ¾ of a pound Swordfish Fillet cut into 3 ounces ¼” thin filet
- 2 cups approx. seasoned Flour for dusting
- 2 Eggs, lightly beaten and seasoned
- 2 cups Panko seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)
- 2 tablespoons Parmesan grated
- 1 tablespoon Extra-Virgin Olive Oil
For the Lemon Caper Sauce:
- 2 tablespoons Sweet Butter or Lemon Olive Oil if you have some
- 1 tablespoon Shallots finely chopped
- ¼ cup Chicken or Vegetable Stock
- 2 tablespoons Fresh Parsley chopped
- 2 tablespoons Freshly Squeezed Lemon Juice
- 2 tablespoons Approx. Small Capers they are called Non-Pareil Capers
- Zest of one Lemon
- 2 to 4 ounces Sweet Butter
- Salt and Pepper to taste
For the Arugula Salad:
- 1 bag of Arugula
- ¼ cup Lemon Olive Oil or Extra Virigin Olive Oil
- 2 tablespoons Sicilian Lemon White Balsamic or any good Wine Vinegar
- 2 tablespoons Lemon Juice, only if you vinegar is sweet otherwise skip it
- Zest of one Lemon
- 1 tablespoon Fresh Parsley chopped
- 2 tablespoons Salt and Pepper to taste
Recipe Instructions
For the Swordfish:
- Place the fish fillets between 2 sheets of plastic wrap. Flatten to ¼” thick. Dip them in flour and dust excess off and dip in the egg mixture, then in the seasoned panko with the cheese. Heat the oil in a non-stick skillet. Cook the fish for 2 to 3 minutes on each side until golden brown.
For the Lemon Caper Sauce:
- In a saucepan, heat the butter or the olive oil. When hot sweat the shallots for a couple minutes. Add the stock, lemon zest, . Add the lemon juice and the vinegar. Add the chicken stock, cornstarch, lemon zest, capers and parsley. Remove from the heat and add the butter and adjust salt and pepper to taste.
For the Arugula Salad:
- Place all the ingredients into a blender, blend for a few seconds. Adjust seasoning. If you cannot taste the Vinegar, add more. If there is too much acidity, add more Olive Oil.
- Just before serving mix the greens and vinaigrette together
You can find the items below used in making this dish at our online store!
Private Notes
10 FAQs about Swordfish and Swordfish Milanese:
1) What is Swordfish Milanese?
Swordfish Milanese is an Italian-inspired dish that consists of swordfish fillets, breaded and pan-fried until golden brown and crisp, served with a tangy, zesty lemon wedge and fresh herbs.
2) How can I select the best swordfish for this recipe?
Choose fresh swordfish fillets that are firm, moist, and have a bright, slightly pink color. Avoid any with a strong fishy odor or discoloration.
3) How thick should the swordfish fillets be for this recipe?
For the best results, swordfish fillets should be around 1-inch thick, ensuring even cooking and a tender, moist result.
4) Can I use another type of fish for this recipe?
Yes, you can substitute another firm, meaty fish like halibut, mahi-mahi, or tuna for the swordfish in this recipe.
5) How do I know when the swordfish is cooked through?
The swordfish is cooked through when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
6) Can I bake the swordfish instead of pan-frying it?
Yes, you can bake the breaded swordfish fillets at 425°F (220°C) for about 10-12 minutes, or until cooked through and golden brown.
7) What can I serve with Swordfish Milanese?
Serve the Swordfish Milanese with a light, fresh salad, a side of pasta, or roasted vegetables for a complete and satisfying meal.
8) How do I store leftover Swordfish Milanese?
Store any leftover Swordfish Milanese in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to retain its crispiness.
9) Can I freeze cooked Swordfish Milanese?
Yes, you can freeze cooked Swordfish Milanese in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator and reheat gently in the oven or on the stovetop.
10) Can I prepare the Swordfish Milanese in advance?
Yes, you can bread the swordfish fillets and store them in an airtight container in the refrigerator for up to 24 hours before pan-frying them. This can help save time during meal preparation.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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