Swordfish Piccata |

I feel like I am still recovering from this weekend. Whenever we have a busy weekend I always let things like house cleaning go by the wayside. So I’ve been doing it little by little the last two nights and it’s just not getting done! It probably didn’t help that I fell asleep on the couch last night at 8pm. Good thing I made this dish last week!

I’m sure most of you are familiar with chicken piccata, but probably not swordfish. Swordfish is a firmer fish, which means it works well in multiple applications. It can stand up to different cooking methods and still stay intact. This sauce is great, and you could easily replace the swordfish with chicken if that is more your style.

Swordfish Piccata, serves 6

Six 6- to 7-ounce skinless swordfish steaks
Salt and freshly ground black pepper
6 thin slices prosciutto
1/2 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
1/2 cup milk
2 tablespoons extra-virgin olive oil
1 stick unsalted butter
1/2 cup sliced almonds
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 350°. Season the swordfish steaks with salt and black pepper and wrap a slice of prosciutto around each steak. Lightly dust the swordfish all over with flour.

In a pie plate, combine the 1/2 cup of flour with the grated Parmigiano-Reggiano cheese. In another pie plate, whisk the beaten egg with the milk. Dip the swordfish steaks in the egg mixture, allowing the excess to drip off, then press the steaks into the flour mixture so that it adheres.

In a large ovenproof nonstick skillet, heat the olive oil until shimmering. Add the swordfish steaks and cook over moderately high heat until lightly browned, about 3 minutes. Flip the steaks over. Transfer the skillet to the oven and roast the swordfish for about 5 minutes, until cooked through.

Meanwhile, in a medium skillet, melt the butter. Add the sliced almonds and cook over moderate heat, stirring, until the almonds are toasted and the butter is lightly browned, about 4 minutes.