Swordfish Milanese Recipe
Bagna cauda aioli, broccolini, meyer lemon
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Ingredients
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Swordfish
Bagna Cauda Aioli
Broccolini
Garnish
Method
Preparing the Swordfish
- 1
Prepare Swordfish
Season the swordfish steaks with salt and black pepper. Set aside.
- 2
Dredging Station
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Cooking the Swordfish
- 4
Heat Oil
In a large skillet, heat olive oil over medium heat until shimmering.
- 5
Fry Swordfish
Carefully add the coated swordfish steaks to the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Making the Bagna Cauda Aioli
- 6
Cook Garlic and Anchovies
In a small saucepan, combine garlic cloves and anchovy fillets. Add olive oil and cook over low heat until garlic is soft and fragrant, about 10 minutes. Do not let the garlic brown.
- 7
Blend Aioli
Transfer the garlic and anchovy mixture to a blender. Add mayonnaise, lemon juice, salt, and black pepper. Blend until smooth and creamy.
Cooking the Broccolini
- 8
Prepare Broccolini
Trim the ends of the broccolini and rinse under cold water.
- 9
Cook Broccolini
In a pot of boiling salted water, blanch the broccolini for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking.
- 10
Serving
- 11
Plate the Dish
On a serving platter, arrange the fried swordfish steaks. Serve with sautéed broccolini on the side.
- 12
Add Aioli and Garnish
Drizzle bagna cauda aioli over the swordfish and serve with lemon wedges for squeezing over the dish.
