Swordfish Milanese, Pickled Cherry Pepper Sauce

Crispy Breaded Swordfish
Pickled Cherry Pepper Sauce with Dijon Mustard and Garlic, Arugula Salad

Swordfish Milanese combines the best parts of a classic Italian breaded cutlet with the firm, meaty texture and clean flavor of swordfish, which stays juicy when pounded thin and pan-fried. The crisp golden crust contrasts beautifully with the hearty fish, which holds up well to bold toppings or sauces. Paired with a bright lemony arugula salad, and a lively cherry pepper sauce, it feels hearty yet fresh—special but unfussy.

The cherry pepper sauce adds a tangy-sweet kick with gentle heat from sweet pickled cherry peppers, warmth from sautéed garlic, and a touch of Dijon for sharpness. Vermouth brings a fragrant note, while chicken stock ties it all together, creating a zesty, balanced sauce that wakes up every bite.

Swordfish Milanese, Cherry Pepper Sauce Recipe

Pickled Cherry Pepper Sauce

• 1 T. olive oil
• 2 garlic cloves, shaved (not minced)
• 5 -6 sweet cherry peppers – drained and halved
• 2 T. dry vermouth
• 3 T. chicken stock
• 1 1/2 t. dijon mustard

Heat oil in a medium sauté pan over medium heat. Add garlic and peppers and cook about 3 minutes. Raise heat to medium high, add vermouth, stock, and mustard. Cook 1 to 2 minutes to thicken, remove from heat, and set aside.

Swordfish Milanese

• approx. 8 oz. swordfish fillet about 3/4 to 1 inch thick (skin removed)
• sea salt and fresh ground pepper
• egg – beaten
• panko breadcrumbs
• olive oil
• butter

Rinse and pat the fish dry. Place swordfish steak between two sheets of plastic wrap. Using the smooth side of a meat mallet, gently pound the swordfish from the center outward with light, even taps until it’s about half an inch thick. This helps it cook evenly and stay tender. Season the fish with salt and pepper on both sides, then dip in the egg and press into the panko breadcrumbs.

Pan-fry over medium-low heat until golden and just cooked through in a mixture of half olive oil/half butter.

To Serve

Re-warm sauce so it is hot and ready to serve. Add a bit more chicken stock if it is too thick.

• arugula
• lemon juice
• olive oil
• sea salt and fresh ground pepper

Very lightly dress arugula with lemon juice, olive oil, salt and pepper. Place arugula salad on one side of serving plate. Lean the hot, crispy swordfish on top. Pour sauce over the dish.

Notes

Recipe can easily be doubled.

I first shared the Old School Cherry Pepper Sauce with Pork Chops in 2013, and then again with Grilled Chicken Cutlets in 2016. Both dishes have been super-popular for years.

The original pork chop recipe comes from Bamonte’s Italian-American restaurant in Brooklyn, NY and has been a favorite on their menu since the 1950s. But I think this Swordfish Milanese is actually my best pairing yet for Pickled Cherry Pepper Sauce…