Swordfish Milanese

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Simple, yet full of flavor. It proves you don't need to be fancy or full of fat to be yummy. The fish stayed moist, I believe because of the egg/panko coating. Nice job, Giada.

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Fishmonger had fresh cod so I bought this. Made a few modifications and wife LOVED it. After cooking the fish, I removed from pan and plated and put some goat cheese on top to let it melt a bit on top.

I then added to the pan grape tomatoes cut in half to have them burst a bit in the pan. Added them to the salad and gave a great color contrast with the greens. The combo of the cruncy fish with the creamy of the goat cheese and the lemon vinagrette was awesome! Will definitely make again. I paired it with some fresh shrimp eggrolls that I made and it was very good.

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Couldn't find swordfish, so I used Cod....it was delicious, nice and crunchy. I made a Fennel Orange Salad instead of the arugula....so yummy

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add A lot of seasoning: Lemon Pepper, salt, paprika, onion, garlic. Otherwise, is great.

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Yummy. This was my first time ever cooking swordfish & I was pleasantly surprised. Great weeknight dinner.
Crispy & juicy...yet fresh and healthy with the arugula and watercress salad on top.
Definitely try this, you wont be disappointed.
Hubby whipped out the tarter sauce (just in case..and it was never used :

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I served this over a salad of endive, radicchio, arugula and tomato with the olive oil and lemon dressing. Perfect quick and easy meal for a week night . And it's lighter than the traditional Veal Milanese. You won't miss the veal at all!l

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This was a wonderful Swordfish recipe! It didn't take hardly any time to make! I had my entire dinner prepared in about an hour's time! Thank you so much for sharing this wonderful recipe! For added flavor, I put a couple sprinkles of Italian Seasoning in with the Panko Bread Crumbs. MmMm yummy!

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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.

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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!

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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.