swordfish picata

Swordfish Piccata


Swordfish Piccata

serves about 6


6 swordfish filets, 4-6 ounces each, skin removed

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.