Swordfish Milanese with Eggplant Sauce

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This is a tasty dish, so easy to make, yet so impressive and full of flavor. I can only use a combination of these ten ingredients. This was the very first dish I actually made for the challenge and it was the first time I ever cooked swordfish, which shocks even me.

Swordfish Milanese with Eggplant Sauce with Tabasco by Angela Roberts

Swordfish is a dense, filling fish, which is a bit bland. It needs flavor accompaniment. In the first dish of the challenge, the swordfish got its flavor excitement from the salsa verde and sweet and sour tomatoes (agridolce). In this dish, there is a pleasing crunchy texture from the swordfish and lots of flavor from the eggplant sauce. It’s quite amazing how simple cooking can be.

Had Tabasco allowed me to make any kind of dish for the challenge, I may have overcomplicated things. As I continue to write about food, I’m finding it more important to simplify cooking and use good ingredients. When I see a recipe that has too many ingredients.

I used these ingredients:

Swordfish, Brioche, Basil, Eggs, Eggplant, Cherry Tomatoes, Tabasco.

I made bread crumbs from the brioche and the sweetness worked well with the sweetness of the eggplant and cherry tomatoes, balanced by the denseness of the fish.

Swordfish Milanese with eggplant sauce is a great Italian dish, so easy to prepare and yet feels special.

Swordfish with Spicy Eggplant Sauce by Angela Roberts

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Sword Fish Milanese with Eggplant Tomato Sauce with Tabasco

Recipe for Swordfish Milanese fried with eggplant tomato sauce made spicy with Tabasco.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4
Author: Angela Roberts


For the Eggplant Sauce

  • 1 eggplant
  • 1 quart container cherry tomatoes
  • 5 tablespoons olive oil
  • 1 tablespoon Tabasco
  • 1 tablespoon chopped basil

For the Swordfish Milanese

  • 1 pound swordfish steak
  • salt pepper
  • 1 cup brioche breadcrumbs
  • 1 egg
  • olive oil for cooking


Eggplant Sauce

  • Peel and cube eggplant.
  • Cut cherry tomatoes in half.
  • Mix together olive oil, tabasco sauce.
  • Toss eggplant and tomatoes with olive oil
  • Bake for 45 minutes at 300 degrees.
  • Put into a Vitamix or food processor and blend but still keep a chunky texture.
  • Preheat oven at 300 degrees.


    Make breadcrumbs

    • place torn bread on baking pan for about 15 minutes at 300 until crispy and brioche breaks into breadcrumbs with your hands
    • Roll Swordfish in plastic with a rolling pin to flatten out to 1/2 inch to 3/4 inch
    • Season with salt and pepper.
    • Dip in egg wash. Dip in breadcrumbs.
    • Heat oil in frying pan on medium heat. Fry 3-5 minutes on each side or until each side is golden brown. Drain on paper towels.
    • To serve: Top swordfish with eggplant sauce and serve immediately.

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    The Five Recipes in the Tabasco Challenge

    Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

    Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

    Wednesday: Savory Eggplant Bread Pudding

    Thursday: Swordfish Milanese with Eggplant Tomato Sauce with Tabasco

    Friday: Panzanella Bread Salad with French Ruffled Egg, Tabasco Vinaigrette

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