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Mario Batali's Swordfish Piccata with Escarole Salad

  • For the Swordfish Piccata:
  • 1 1/2 pounds Swordfish (1" steaks)
  • 1 cup Almond Flour
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 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

For the Escarole Salad:

  • 1 Head of Escarole (torn)
  • 2 Lemons (zest and juice)
  • 3 Anchovy fillets oil packed (chopped to paste
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Garlic clove (minced)
  • 2 tablespoons red wine vinegar
step-by-step directions
step-by-step directions
  • For the Swordfish Piccata: Season fish with salt and pepper. Place flour in a baking dish and season with salt and pepper.
  • Dredge fish on all sides in flour, patting off excess.
  • 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.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals Lunch

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Mario Batali's Swordfish Piccata with Escarole Salad

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