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Recipe courtesy of Michael Voltaggio

Swordfish Milanese

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  • Level: Intermediate
  • Total: 5 hr (includes drying time)
  • Active: 1 hr 5 min
  • Yield: 12 servings
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2 cups panko breadcrumbs

2 cups potato chips 

4 eggs 

Six 5-ounce swordfish steaks 

Salt and pepper 

3/4 cup olive oil

6 tablespoons butter

Dill Pickle Tartar Sauce, recipe follows

3 lemons, cut in half 

Caper Powder, recipe follows

Dill Pickle Tartar Sauce:

1 cup mayonnaise

1/4 cup chopped dill pickles

1 tablespoon shaved chives 

2 tablespoons chopped fresh dill 

2 tablespoons dill pickle juice 

Salt and pepper 

Caper Powder:

One 3-ounce jar capers, drained and dried on a paper towel


  1. 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.
  2. 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:

Yield: about 1 1/4 cups
  1. Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.

Caper Powder:

Yield: 2 tablespoons
  1. Preheat oven to 250 degrees F.
  2. 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.