SWORDFISH MILANESE
By akselden
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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
Details
Preparation
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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