This Fast Swordfish Scaloppine With Capers Is Date-Night Fancy
This wildly delicious main takes little more than half an hour to put together and is a super satisfying summer dinner. The garlic sauce, which you can prepare up to two days ahead, is creamy, well seasoned, and wildly delicious.
2 pounds boneless, skinless swordfish loin
1 cup peeled garlic cloves
1 cup whole milk
1 1/2 teaspoons kosher salt, divided
1 cup panko (Japanese breadcrumbs)
1 tablespoon unsalted butter, melted
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped mixed fresh herbs (such as parsley, thyme, rosemary, oregano, and sage)
2 tablespoons dried currants
2 tablespoons pine nuts, lightly toasted
1 tablespoon capers, drained
1/2 teaspoon finely chopped garlic
1 canned anchovy fillet, minced
Lemon wedges (optional)
Added sugars 0g
Calcium 8% DV
Potassium 12% DV
How to Make It
Place swordfish in freezer for 20 minutes so that it’s partially frozen and extremely cold before slicing.
Preheat oven to 400°F. Place garlic cloves and milk in a small nonreactive saucepan over medium-low; simmer until very tender, about 20 minutes. Cloves should be squeezable and jammy; the milk will thicken around them. Cool 5 minutes; place in a blender with 1/4 teaspoon salt. Process until very smooth and creamy.
Combine panko, butter, and 2 tablespoons oil in a bowl. Spread onto a baking sheet; bake at 400°F until toasted, 2 to 3 minutes. Stir in herbs, currants, pine nuts, capers, chopped garlic, and anchovy.
Using a sharp knife, cut swordfish loin crosswise into 16 thin slices. Heat remaining 1 tablespoon oil in a large nonstick skillet over high. Season fish with remaining 1 1/4 teaspoons salt. Working in batches, add fish to pan; cook until lightly browned and cooked through, about 90 seconds per side.
Spoon 1 1/2 tablespoons garlic sauce onto each of 8 plates. Arrange 2 slices of fish per plate over the sauce. Top each serving with 3 tablespoons panko mixture; serve with lemon wedges, if desired.
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