SWORDFISH MILANESE

SWORDFISH MILANESE
SWORDFISH MILANESE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • The Sauce:

  • 1

    tablespoon extra virgin olive oil

  • 1

    tablespoon shallots, finely chopped

  • 1/4

    cup freshly squeezed lemon juice

  • 1/2

    cup Chardonnay

  • 1

    cup chicken stock

  • 1-1/2

    tablespoons cornstarch diluted in1 tablespoon water

  • 1/4

    cup non-pareil (small) capers

  • 1/4

    cup fresh parsley, chopped

  • The Swordfish:

  • 4

    six-ounce swordfish fillets

  • 2

    egg whites, lightly beaten

  • 2

    cups bread crumbs, seasoned with heab de Provence (thyme, oregano, rosemary, and Basil)

  • 3

    tablespoons grated Parmesan

  • 1

    tablespoon extra virgin olive oil

Directions

The sauce: In a saucepan, heat 1 tablespoon olive oil. Sweat the shallots, then add the lemon juice and the Chardonnay and let reduce by half. Add the chicken stock, cornstarch, capers and parsley. Bring to a boil and set aside. The Swordfish: Place the fish fillets between 2 sheets of plastic wrap. Flatten to 1/2" thick. Dip them in the egg mixture, then in the seasoned bread crumbs with the cheese. Heat the oil in a non-stick skillet. Cook the fish for 2-3 minutes on each side until golden brown.

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