Swordfish Picatta
By: Anonymous
Published: Sunday, February 14, 2010 - 12:23am

Ingredients




2 Lemons
3 Eggs
cup Milk
1 Salt and pepper
3 tablespoons Oil
cup Grated parmesan cheese
3 tablespoons Flour, for coating fish
pound Swordfish steaks
3 tablespoons Butter
2 To 3 tbs capers

Preparation

1 PREPARATION: Cut the ends off one of the lemons and pare away the rind and all the white pith down to the flesh. Cut lemon into paper-thin rounds, removing any seeds. Whisk the eggs. Whisk in the Parmesan cheese, 3 tbs flour, and enough milk to make a batter the consistency of heavy cream. Cut the fish across the grain into 1/4-inch thick medallions. Sprinkle with salt and pepper. Recipe can be completed to this point several hours ahead. 2 COOKING AND SERVING: Heat the butter and oil in a large frying pan over medium heat. Dust the fish pieces with flour and dip them in the batter. 3 Panfry them in the butter and oil, turning them once, until the coating is golden brown and the fish just tests done, about 3 minutes total. Transfer the fish to warm plates. Make a lemon butter sauce by squeezing the juice from the second lemon into the frying pan and stirring with a wooden spoon to deglaze the pan. Add salt and pepper to taste. Top each piece of fish with a few capers and lemon 
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Tags:

hotShellfishmainfishdish 


Yield:




1.5 servings





Added:

    Sunday, February 14, 2010 - 12:23am  


Creator: 

Anonymous 










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