Swordfish Scaloppine with Capers

Place swordfish in freezer for 20 minutes so that it’s partially frozen and extremely cold before slicing.

Preheat oven to 400°F. Place garlic cloves and milk in a small nonreactive saucepan over medium-low; simmer until very tender, about 20 minutes. Cloves should be squeezable and jammy; the milk will thicken around them. Cool 5 minutes; place in a blender with 1/4 teaspoon salt. Process until very smooth and creamy.

Combine panko, butter, and 2 tablespoons oil in a bowl. Spread onto a baking sheet; bake at 400°F until toasted, 2 to 3 minutes. Stir in herbs, currants, pine nuts, capers, chopped garlic, and anchovy.

Using a sharp knife, cut swordfish loin crosswise into 16 thin slices. Heat remaining 1 tablespoon oil in a large nonstick skillet over high. Season fish with remaining 1 1/4 teaspoons salt. Working in batches, add fish to pan; cook until lightly browned and cooked through, about 90 seconds per side.

Spoon 1 1/2 tablespoons garlic sauce onto each of 8 plates. Arrange 2 slices of fish per plate over the sauce. Top each serving with 3 tablespoons panko mixture; serve with lemon wedges, if desired.