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Swordfish Piccata

See full recipe on: Food & Wine



Ingredients

Six 6- to 7-ounce skinless swordfish steaks
Salt and freshly ground black pepper
6 thin slices of serrano ham or prosciutto
1/2 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated parmigiano-reggiano cheese
1 large egg, beaten
1/2 cup milk
2 tablespoons extra-virgin olive oil
1 stick unsalted butter
1/2 cup sliced almonds
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons chopped flat-leaf parsley
Sauteed kale, creamy polenta and lemon wedges, for serving

Nutrition 6 servings

Per Serving % Daily Value
Calories 760
Fat 48g 74%
Carbs 11g 3%
Protein 67g 134%
Fiber 1g 5%
Cholesterol 266mg 88%
Sodium 2,617mg 109%
     
Fat
Carbs
Protein

Preparation









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