I’m always looking for ways to cook fish that are enticing and yummy. This is a good one and any fish will do. If you want to skip the ham or prosciutto, that’s fine. Sub diced bacon if that’s all you have. The lemons are the bright spot here but lime would also work.
Swordfish Piccata
serves about 6
6 swordfish filets, 4-6 ounces each, skin removed (or any light fish)
salt and pepper
6 thin slices of ham or prosciutto
1/2 cup flour, plus some for dusting
1/2 cup grated Parmigiano Reggiano cheese
1 egg, beaten
1/2 cup milk
2 tablespoons olive oil
1 stick butter
1/2 cup sliced almonds
2 tablespoons fresh lemon juice
2 tablespoons drained capers
2 tablespoons fresh chopped parsley
Preheat oven to 350°. Season swordfish with salt and pepper and wrap slice of ham around each
filet. Lightly dust each piece with flour. In a shallow dish, combine the 1/2 cup flour with the
grated Parmigiano cheese. In another shallow dish, whisk the beaten egg with the milk. Dip
the swordfish pieces in the egg mixture, allowing excess to drip off then dredge in flour mixture,
pressing to adhere.
In a large ovenproof nonstick skillet, heat the olive oil until shimmering. Add the swordfish pieces
and cook over moderately high heat until lightly browned, about 3 minutes. Flip fish and transfer
skillet to the oven and roast until cooked through, about 5 minutes.
Meanwhile, in a medium skillet, melt the butter and add the sliced almonds. Cook over moderate
heat, stirring until the almonds are toasted and butter is lightly browned, about 4 minutes. Remove
the sauce from the heat and add the lemon juice, capers and parsley. Transfer fish to a platter and
spoon sauce on top.
