Mario Batali's Swordfish Piccata with Escarole Salad

Simple and so good for you!

skill level

Easy

time

1-30min

servings

4 to 6

cost

Contributed by : Mario Batali

This healthy dish is so tasty you'll want it all the time.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1 1/2 pounds Swordfish (1" steaks)
Salt and pepper

instructions For the Swordfish Piccata: Season fish with salt and pepper. Place flour in a baking dish and season with salt and pepper.
step 2

ingredients 1 cup Almond Flour

instructions Dredge fish on all sides in flour, patting off excess.
step 3

ingredients 2 tablespoons Extra Virgin Olive Oil

instructions In a large skillet heat olive oil over high heat until smoking. 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.
step 4

ingredients 2 tablespoons Butter

instructions Keeping the pan warm, add wine, butter, lemon zest and juice and Bomba Calabrese to the pan. Toss in capers and parsley and season with salt and pepper, cooking just to combine flavors, about 1 minute. Plate fish and top with pan sauce. Garnish with parsley and serve with escarole salad.
step 5

ingredients 1/4 cup Dry White Wine
2 Lemons (zest and juice - plus more for garnish)
1 1/2 tablespoons Bomba Calabrese
2 tablespoons Capers
2 tablespoons Fresh Parsley leaves (plus more for garnish)
Salt and Pepper to taste

instructions For the Escarole 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.
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