Swordfish Milanese Recipe 45

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.

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.

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.