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  • 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



Step 1

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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