Salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
Panko bread crumbs
Canola oil for sautéing the swordfish
6 tablespoons unsalted butter
3 large garlic cloves – minced fine
Juice of 2 large lemons (or more to taste)
¼ cup white wine (or more to taste)
4 tablespoons drained capers
1 heaping tablespoon flour mixed with just enough water to create a slurry
1 half pint whole grape tomatoes
4 tablespoons chopped flat-leaf parsley
Lemon wedges, for serving
Preheat the oven to 350°. Place the flour in a shallow bowl and season with salt and pepper. Coat the swordfish steaks in the flour.
In another shallow bowl, whisk the eggs with the milk. Dip the swordfish steaks in the egg mixture, allowing the excess to drip off. Put the Panko bread crumbs in a third shallow bowl. Coat the swordfish on both sides with the Panko bread crumbs, coating well on both sides.
In a large ovenproof nonstick skillet, heat enough canola oil to cover the bottom of the pan until shimmering. Add the swordfish steaks and cook over medium high heat until lightly browned, about 3 minutes. Flip the fish over and brown on the second side. Transfer the swordfish steaks to a half sheet pan lined with parchment. Place the fish in the oven for about 5 minutes while preparing the sauce.
In the same skillet from the fish sauté, melt the butter. Add the garlic and cook over moderate heat, stirring, for just a minute. Add the lemon juice, wine and capers. Cook for just a few minutes, to slightly reduce the sauce. Add the flour mixture and whisk, cooking, until the sauce is slightly thickened. Turn off the heat, add the grape tomatoes, cover the pan with a lid and allow to sit to soften, but not cook the tomatoes. Transfer the swordfish steaks to plates and spoon the sauce on top, sprinkle with parsley and serve with and lemon wedges.