Parmesan Crusted Swordfish with Lemon and Crispy Caper Sauce

Directions

Make the sauce

1Combine the vermouth and shallots in a heavy medium saucepan and simmer over high heat until it is reduced to 1 cup, about 30 minutes.  Add the cream and simmer until the sauce thickens and reduces slightly, about 5 minutes longer.  Strain the sauce into a small saucepan.  Stir in 2 tablespoons of the capers, and the lemon juice, chives and garlic.  Season the sauce to taste with salt and pepper.  Cover sauce and keep warm.

Fry the capers

1Pour enough canola oil into a small saucepan to reach a depth of 1 inch.  Heat the oil over medium-high heat.  Add the remaining 1/4 cup of capers and fry until the puff and become crisp, about 1 minute.  Using a slotted spoon, transfer the capers to paper towels to drain any excess oil.

Prepare the swordfish

1Mix 1 cup of flour, 2 tsp of salt, and 1 tsp of pepper to blend in a shallow dish.  Mix the Parmesan cheese, garlic, parsley, remaining 1/4 cup of flour, and remaining 1/2 tsp of salt in another shallow dish to blend.  Whisk the cream and eggs in a third shallow dish to blend.

2Dredge the fish in the flour and coat completely.  Shake off the excess flour, then dredge it in the egg mixture, then dredge it in the Parmesan mixture.  Transfer to a baking sheet.

3Melt 1 tablespoon of butter with 2 tablespoons of oil in a heavy large frying pan over medium-high heat.  Add coated fish and cook until golden brown on the bottom, about 3 minutes.  Turn fish over and cook until they are opaque in the center and golden, about 2 minutes.

4Transfer fish to plates.  Spoon the sauce over and sprinkle with fried capers and chives.