Swordfish Scaloppine with Capers

It takes just over half an hour to prepare this incredibly delicious main course, and it will be a super satisfying summer dinner. Garlic sauce, which you can make in two days, turns out to be creamy, well-seasoned and incredibly delicious.
Before slicing, put the swordfish in the freezer for 20 minutes so that it is partially frozen and very cold.Preheat the oven to 400 °F. Put the garlic cloves and milk in a small saucepan, not heated, over medium-low heat; simmer until tender, about 20 minutes. The cloves should be soft enough to squeeze out; the milk will thicken around them. Cool for 5 minutes; put in a blender with 1/4 teaspoon of salt. Beat until smooth.Combine panko, butter and 2 tablespoons vegetable oil in a bowl. Place on a baking sheet; bake at 400 ° F until browned, 2-3 minutes. Add the herbs, currants, pine nuts, capers, minced garlic and anchovies.Using a sharp knife, slice the swordfish loin crosswise into 16 thin slices. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over high heat. Season the fish with the remaining 1 1/4 teaspoons of salt. Add the fish to the pan in batches; cook until browned and browned, about 90 seconds on each side.Place 1 1/2 tablespoons of garlic sauce on each of 8 plates. Place 2 slices of fish on a plate on top of the sauce. Sprinkle each serving with 3 tablespoons of panko mixture; serve with lemon wedges if desired.