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Hazelnut-Crusted Swordfish Picatta with Charred Romano Beans MARIO BATALI

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A tasty dish that you could serve up in minutes!

1/4 cup extra-virgin olive oil
1 cup rice flour (divided)
2 large eggs
1/2 cup hazelnut flour
1 lemon (zested, juice divided)
4 swordfish fillets (skinless, 4-5 ounces each)
3/4 cup dry white wine
3 tablespoons capers
3 tablespoons unsalted butter (chilled, diced)
1 lemon (zested, juice divided)
1 bunch parsley (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
1 1/2 pounds romano beans (tops removed)
2 tablespoons olive oil
1/2 bunch scallions (thinly sliced, to garnish)
Kosher salt and freshly ground black pepper (to taste)

In a large saute pan over medium-high heat add the olive oil and heat until almost smoking.
In the first baking dish add 1/2 cup rice flour. In a second shallow baking dish add the eggs and beat using a whisk. In the third baking dish, add the hazelnut flour, 1/2 cup rice flour, lemon zest, and season with salt.
Season the fish fillets with salt and pepper. Dredge each fish fillet in the rice flour, shaking off any excess. Dip fillets in the eggs, allowing any excess to drip off, and finally dredge in the hazelnut mixture, patting gently to coat. Place the fish in the saute pan and allow to cook for 3-4 minutes per side, until medium golden brown and nicely toasted.
Remove the fish from the saute pan and wipe out the pan with a paper towel. Add the wine and capers and bring to a boil. Allow to boil for 30 seconds then add the butter and half of the lemon juice and swirl to make a sauce. Spoon the sauce over the cooked fish. Garnish with lemon zest, juice and parsley. Serve the fish with the charred romano beans.
For the Romano Beans: Preheat a grill or grill pan to medium-high heat.
In a large bowl, add the romano beans, drizzle with olive oil and season with salt and pepper. Toss to coat the beans. Place the beans on the grill and cook until charred and tender, about 3 minutes per side. Tent the beans with a piece of foil to allow the outside of the beans to char and the inside to steam. Remove from the grill and cut into thirds on a bias. Garnish with scallions. Serve with the fish.
Tip: Finely ground nuts are a great alternative to flour for gluten-free recipes. Try using hazelnuts, almonds, walnuts or pecans!

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