Quick Swordfish Milanese

If you ask me, swordfish milanese is a smart way to shake up your weeknight dinner routine.

This Italian-inspired dish takes the classic preparation usually reserved for chicken or veal and gives it a seafood twist. Fresh swordfish gets a coating of seasoned breadcrumbs and is pan-fried until golden brown.

The crispy exterior protects the juicy fish inside, while a squeeze of lemon adds just the right amount of brightness. A simple arugula salad on top cuts through the richness and adds a peppery note.

It’s the kind of dish that feels fancy enough for company but is actually quick enough for a regular Thursday night dinner.

What Kind of Swordfish Should I Use?

For this Milanese recipe, you’ll want to look for fresh swordfish steaks that are firm and have a pinkish-beige color without any brown spots. The steaks should be about 1/2 inch thick – if they’re thicker, ask your fishmonger to slice them thinner, as this helps them cook quickly and evenly when pan-fried. Fresh swordfish is best, but if you’re using frozen, make sure it’s completely thawed and patted dry before breading. When shopping, try to choose center-cut pieces that are uniform in thickness, which will help ensure even cooking and a better final presentation on your plate.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Swordfish: If you can’t find swordfish, try using other firm white fish like mahi-mahi, halibut, or even thick cod fillets. Just make sure they’re cut to the same 1/2 inch thickness.
• Breadcrumbs: No need for both types? You can use all regular or all panko breadcrumbs. For a gluten-free option, try crushed pork rinds or gluten-free breadcrumbs.
• European butter: Regular unsalted butter works fine here, though European-style butter adds extra richness. Just make sure it’s unsalted so you can control the salt level.
• Capers: Out of capers? Try chopped green olives or pickled nasturtium buds. They’ll give you that same briny pop of flavor.
• Hot cherry peppers: You can swap these with pepperoncini, banana peppers, or even a pinch of red pepper flakes if you’re in a pinch.
• Asparagus: Feel free to use other green veggies like green beans, broccolini, or sautéed spinach as your side.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking swordfish Milanese is overcooking, which can turn this meaty fish dry and tough – aim for just 3-4 minutes per side until the coating is golden brown and the fish is just cooked through. Another common mistake is not patting the fish completely dry before breading, which can make your crispy coating soggy and prevent it from sticking properly to the fish. To achieve the perfect golden crust, make sure your pan is hot enough before adding the fish (test with a few breadcrumbs – they should sizzle immediately), but not so hot that the coating burns before the fish cooks through. For the best flavor and texture, don’t skip the resting time – let your cooked swordfish rest for 2-3 minutes before adding the lemon-caper butter sauce, allowing the juices to redistribute throughout the fish.

What to Serve With Swordfish Milanese?

This crispy swordfish dish pairs perfectly with light, fresh sides that complement its Italian-inspired flavors. A simple arugula salad dressed with lemon juice and olive oil makes a great bed for the fish, letting all those crispy bits shine. Since this is a lighter take on the classic veal milanese, you can round out the meal with some roasted fingerling potatoes or a scoop of creamy polenta to make it more filling. For a quick veggie option beyond the asparagus that’s already in the recipe, try some quick-sautéed cherry tomatoes or a Mediterranean cucumber salad – both work really well with the lemony, buttery sauce.

Storage Instructions

Keep Fresh: Once cooked, you can keep your swordfish milanese in an airtight container in the fridge for up to 2 days. Though honestly, this dish is at its best when served fresh and hot, as the crispy coating tends to soften in the fridge.

Prep Ahead: If you want to get ahead, you can bread the swordfish up to 4 hours before cooking – just keep it covered in the fridge. The lemon-caper sauce can also be made a few hours ahead and quickly rewarmed when you’re ready to serve.

Warm Up: To bring back some of the crispiness when eating leftovers, heat them in a 350°F oven for about 8-10 minutes. Skip the microwave – it’ll make the breading soggy. The asparagus can be warmed in the same oven for the last few minutes.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 1 swordfish fillet (1/2 inch thick)
• 1 cup fine breadcrumbs
• 1 cup panko breadcrumbs
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• Salt
• Italian seasoning
• Asparagus
• 1 lemon
• 1/2 stick european butter (kerrygold)
• 2 tablespoons capers
• Hot cherry peppers

Step 1: Prepare the Swordfish Fillet

Start with a swordfish fillet about half an inch thick.

Carefully remove the skin and trim off any bloodline to ensure a clean and fresh fillet.

Lightly season the cleaned fillet with salt and set aside.

Step 2: Set Up the Breading Station

Organize a three-stage breading station:

• In one pan, combine 1 cup of fine breadcrumbs and 1 cup of panko breadcrumbs.

  Season this mixture with salt and Italian seasoning.

• In a separate bowl, beat 1 egg with a pinch of salt until smooth.
• Mix 2 tablespoons of all-purpose flour, 2 tablespoons of cornstarch, and a little salt in another bowl.

Dredge the swordfish fillet in the flour mixture for a full coating.

Next, dip it in the beaten egg, and finally, press it into the breadcrumb mixture, ensuring an even coating.

Place the breaded fish on a dish and refrigerate until you are ready to cook.

Step 3: Prep the Accompaniments

Trim the ends of the asparagus, and if using thicker stalks, carefully peel the bottom half to remove toughness.

Cut a lemon into cheeks for garnish and set aside.

For the sauce, measure out ½ stick of European butter, 2 tablespoons of capers, and finely chop a handful of hot cherry peppers.

Step 4: Cook the Swordfish

Heat a pan over medium heat and add enough olive oil to cover the bottom.

Once the oil is hot, gently lay the swordfish in the pan.

Cook for about 2-3 minutes until the edges begin to brown.

Flip the swordfish carefully using a fish spatula and baste the top side with oil, cooking for an additional 2-3 minutes until both sides are browned (a total cooking time of 5-7 minutes).

Transfer the cooked swordfish to a wire rack and sprinkle with flaky salt.

Step 5: Cook the Asparagus and Prepare the Sauce

In the same pan, drain the excess oil and add fresh olive oil for cooking the asparagus.

Add the ½ stick of butter, browning it over medium heat until foamy and the milk solids turn a coffee color; remove from heat to avoid burning.

Stir in the chopped cherry peppers and capers, mixing well.

Add the asparagus to the pan, season with salt, and cook until they are lightly browned and tender but still crisp.

Turn off the heat and squeeze fresh lemon juice over the asparagus to enhance flavor.

Step 6: Plate and Serve

To plate, position the asparagus slightly off-center on a plate and lean the swordfish against it.

Generously spoon the brown butter sauce with capers and cherry peppers alongside the fish and asparagus.

Garnish the plate with a lemon wedge on the side for a vibrant presentation and added flavor.

Serve immediately to enjoy the fresh contrasts of textures and tastes.