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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

The Bible of authentic Italian Cooking is “The Silver Spoon”. Italy’s best selling cookbook for over fifty years, and translated in English in 2005. Within its 1263 pages in the category Swordfish is the recipe for Swordfish Steaks in Balsamic Vinegar. My adaptation veers away, but retains the basic ingredients. Before you pick it up do your arm exercises, the book weighs seven pounds.


2 Swordfish Steaks (6 ounces each)
1 Cup of milk
Wondra Flour (for dusting)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 Ounces of Butter softened (more if needed)
1/4 Cup of Balsamic Vinegar (more if needed for the pan sauce)
Sea or Kosher Salt & Black Pepper
Italian Flat Leaf Parsley (finely chopped)


1. Place the Swordfish Steaks in a dish, add the Milk, & set aside for 10 minutes.

2. In a container large enough to fit the two steaks, add the Wondra, the Paprika, & the Salt & Black Pepper. Whisk to combine. Drain the steaks from the Milk & add them to the Flour mixture. When they are lightly but completely floured they’re ready for the saute pan.

3. Heat the saute pan to medium, add half the Butter (2 ounces), when it stops sizzling, add the floured Steaks & cook until golden brown on both sides (about 2 minutes per side).

4. Remove with a slotted spatula and drain on paper towels.
Transfer to a holding plate, cover with tin foil to keep warm.

5. Melt the remaining (2 ounces) of Butter over low heat, add the Balsamic Vinegar and simmer for about 10 minutes or until the sauce has thickened. If necessary add a TB of Butter.

4. Plate & spoon the Balsamic/Butter sauce onto each plate, top with the Steaks, sprinkle with the chopped Parsley and serve.

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