Serves:

Ingredients:

Directions:

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.