MARIO BATALI'S SWORDFISH PICCATA

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MARIO BATALI'S SWORDFISH PICCATA

 

For the Swordfish
1 1/2 pounds Swordfish (1" thick)
1 cup Almond flour or all-purpose flour
Sea salt, black pepper to taste
2 tablespoons Olio Carli Extra Virgin Olive Oil
2 tablespoons Delitia Butter of Parma
1/4 cup dry white wine
2 Lemons (zest and juice - plus more for garnish)
1 1/2 tablespoons Bomba Calabrese
2 tablespoons Capp Aris Capers, rinsed and drained
2 tablespoons fresh parsley leaves (plus more for garnish)
For the Escarole Salad:
1 Head of Escarole (torn)
2 Lemons (zest and juice)
3 Scalia Anchovy Fillets in Olive Oil, chopped to paste
2 tablespoons Olio Carli Extra Virgin Olive Oil
1 garlic clove (minced)
2 tablespoons Badia a Coltibuono red wine vinegar
Place flour, salt and pepper on a large plate. Dredge swordfish steaks in flour. In a large skillet, heat olive oil over high heat. Cook fish in hot oil flipping once to brown on both sides, about 2 minutes per side. Work in batches if necessary to avoid over crowding the pan. Remove fish to a paper towel-lined plate. Add butter, wine, lemon zest and juice, and Bomba Calabrese to pan and warm to melt butter. Add capers and parsley. Season with pepper and more salt if desired, cooking just to combine flavors, about 1 minute. Place fish on warm plates, and top with pan sauce. Garnish with parsley and serve with escarole salad.
For salad: Combine anchovies, lemon juice and zest, and garlic in a medium bowl. Whisk in olive oil and toss escarole leaves to coat. Season with salt and pepper to taste.

 

For the Swordfish

Ingredients

  • 1 1/2 pounds Swordfish (1" thick)
  • 1 cup Almond flour or all-purpose flour
  • Sea salt, black pepper to taste
  • 2 tablespoons Olio Carli Extra Virgin Olive Oil
  • 2 tablespoons Delitia Butter of Parma
  • 1/4 cup dry white wine
  • 2 Lemons (zest and juice - plus more for garnish)
  • 1 1/2 tablespoons Bomba Calabrese
  • 2 tablespoons Capp Aris Capers, rinsed and drained
  • 2 tablespoons fresh parsley leaves (plus more for garnish)

 

For the Escarole Salad:

Ingredients

  • 1 Head of Escarole (torn)
  • 2 Lemons (zest and juice)
  • 3 Scalia Anchovy Fillets in Olive Oil, chopped to paste
  • 2 tablespoons Olio Carli Extra Virgin Olive Oil
  • 1 garlic clove (minced)
  • 2 tablespoons Badia a Coltibuono red wine vinegar

For swordfish: Place flour, salt and pepper on a large plate. Dredge swordfish steaks in flour. In a large skillet, heat olive oil over high heat. Cook fish in hot oil flipping once to brown on both sides, about 2 minutes per side. Work in batches if necessary to avoid over crowding the pan. Remove fish to a paper towel-lined plate. Add butter, wine, lemon zest and juice, and Bomba Calabrese to pan and warm to melt butter. Add capers and parsley. Season with pepper and more salt if desired, cooking just to combine flavors, about 1 minute. Place fish on warm plates, and top with pan sauce. Garnish with parsley and serve with escarole salad.

For salad: Combine anchovies, lemon juice and zest, and garlic in a medium bowl. Whisk in olive oil and toss escarole leaves to coat. Season with salt and pepper to taste.

Adapted from Mario Batali as seen on ABC's The Chew

 

 

 

 

 

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