SWORDFISH PICCATA BY MARIO BATALI

For Swordfish

ingredients

• 1 1/2 Swordfish (1 inch thick and cut into 4 to 6 serving pieces)
• 1 cup Almond Flour or all-purpose flour
• Sea Salt and Black Pepper
• 2 tablespoons Olio Carli Extra Virgin Olive Oil
• 2 tablespoons Delitia Butter of Parma
• 1/4 cup white wine
• 2 lemons (juice and zest) plus extra slices for garnish
• 1 1/2 tablespoons Bomba Calabrese
• 2 tablespoons Capp Ars Capers, rinsed and drained
• 2 tablespoons Italian flat parsley, chopped

For salad

Ingredients

• 1 head escarole (torn into bite-sized pieces)
• 2 tablespoons Badia a Coltibuono Red Wine Vinegar
• 3 Scalia Anchovy Fillets in Olive Oil, chopped into a paste
• 2 tablespoons Badia a Coltibuono Extra Virgin Olive Oil
• 1 garlic clove, minced
• Sea Salt and Black Pepper

For Swordfish: Place flour, salt and pepper on a plate, and dredge swordfish filets in flour. In a large skillet, heat olive oil over high heat, and cook swordfish in oil, flipping to brown both sides, about 2 minutes per side. Remove swordfish to a platter covered with paper towel to drain. Add butter, white wine, lemon juice and zest, and Bomba Calabrese to skillet and warm over low heat until butter melts. Add capers and parsley. Season with more salt and pepper if desired. Cook for about 1 minute until flavors combined. Place swordfish filets on warm plates and top with pan sauce. Garnish with lemon slices and rest of parsley. Serve with escarole salad. 

For Salad: Combine anchovies, red wine vinegar, and garlic in a medium bowl. Whisk in olive oil. Toss with escarole leaves. Season with salt and pepper.

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