Swordfish Milanese

By sassy47

Ingredients

• Dill Pickle Tartar Sauce:
• 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
• 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

Details

Servings 12

Preparation

Step 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.
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:
Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.
Caper Powder:
Preheat oven to 250 degrees F.
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.