Six 6- to 7-ounce skinless swordfish steaks
Salt and freshly ground black pepper
6 thin slices of prosciutto or Serrano ham
1/2 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 large egg
1/2 cup milk
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup sliced almonds
2 tablespoons freshly squeezed lemon juice
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Preheat oven to 350°F. Season the swordfish steaks with salt and pepper. Wrap a slice of ham around each steak. Lightly dust the swordfish all over with flour.
In a pie plate, combine the 1/2 cup flour with the grated Parmigiano-Regiano. In another pie plate, whisk the beaten egg with the milk. Dip the swordfish steaks in the egg mixture, allowing the excess to drip off. Then press the steaks into the flour mixture so it adheres.
In a large ovenproof nonstick skillet, heat the olive oil until shimmering. Add the swordfish steaks and cook over moderately high heat until lightly browned, about 3 minutes. Flip the steaks over. Transfer the skillet to the oven and roast for about 5 minutes, until cooked through.
Meanwhile, in a small skillet, melt the butter. Add the sliced almonds and cook over medium heat, stirring, until the almonds are toasted and the butter is lightly browned, about 4 minutes. Remove the skillet from the heat and add the lemon juice, capers, and parsley.
Transfer the swordfish steaks to a serving platter and spoon the sauce on top. Wonderful served with sautéed kale or Swiss chard along with a creamy polenta.