Swordfish Milanese

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Light and Healthy Seafood Dishes

Rated: 4 stars out of 5Rate itRead users' reviews (81)

RECIPE
COMMENTS & REVIEWS(81)

Cook Time:
6 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 6 min
Total:: 26 min

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Ingredients

1 1/2 cups panko (Japanese bread crumbs)
3 large eggs
4 (5-ounce) swordfish steaks, each 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

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.

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Comments & Reviews

recipe Swordfish Milanese
SHEILA scituate, MA 01-14-2010
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I can' wait to have this again!!!
Rated: 5 stars out of 5

This is one of the easiest suppers I have ever made. We live on the coast and eat a great deal of fish-Most times, much more... than a 5 oz. piece, this was satisfying and delicious. I never thought I would saute , much less pound a piece of fish. We just loved it.Read more
recipe Swordfish Milanese
TAMARA Acton, MA 11-28-2009
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A "go to" recipe
Rated: 5 stars out of 5

I have made this several times and it is now a common treat in our house. The combination of hot and crunchy with lemony and... light makes it a perfect spring entree but is really good anytime of year. Thank you Giada!Read more
recipe Swordfish Milanese
Carl Glenolden, PA 11-03-2009
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Some changes, but delicious
Rated: 5 stars out of 5

I actually made a lot of changes, but only because I'm broke and this is what I had in the cabinet at the time. I pounded the... swordfish out with a glass Pyrex measuring cup. I then coated with coarse crushed sea salt, coarse fresh ground black pepper, and whatever-brand Italian bread crumbs. I didn't have eggs, so I didn't coat it with eggs first, and the crumbs still adhered fine because the swordfish had some natural adhesion quality I guess. I did do the olive oil and butter in a pan. This is all I had. It was quite tasty without anything else.Read more
recipe Swordfish Milanese
Dee Westport, CT 08-20-2009
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Excellent recipe
Rated: 5 stars out of 5

We have made this many times. We do change the salad greens to ones we enjoy more but otherwise it is wonderful.
recipe Swordfish Milanese
null null, null 02-26-2009
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Delicious!
Rated: 5 stars out of 5

4 stars on average... ARE YOU KIDDING ME! This is a 5 star meal. DELICIOUS!
recipe Swordfish Milanese
Shannon Highlands Ranch, CO 06-01-2008
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YUMMMY!!!!!!
Rated: 5 stars out of 5

This was absolutely delicious and super easy. You did it again Giada.