Swordfish Milanese
Makes 4 servings
 - 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 in 1 tablespoon water
- 1/4 cup non-pareil (small) capers
- 1/4 cup fresh parsley, chopped
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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:
- 4 six-ounce swordfish fillets
- 2 egg whites, lightly beaten
- 2 cups bread crumbs, seasoned with herb de Provence (thyme, oregano, rosemary & basil)
- 3 tablespoons grated parmesan
- 1 tablespoon extra virgin olive oil
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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 to 3 minutes on each side until golden brown.
CHIFFONADE OF ROMAINE & RADICCHIO
- 1 head romaine lettuce, cut chiffonade style (thin strips, about 1/4")
- 1 head radicchio, cut chiffonade style
- 2 tablespoons vinaigrette
Cut the romaine and radicchio chiffonade style. Toss with the ham relish. Place the greens in the center of each serving plate. Then arrange the cooked swordfish on top of the greens.
Pour some of the capers sauce on top of the fish.
You may also substitute chicken for the swordfish and it makes a wonderful dish, served with tiny boiled parsley potatoes.
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