Although I think the original recipe below is perfect (adapted for 2 rather than 4 servings), I tend to mix up what I serve with the basic fish. Normally I follow Giada's recipe and top it with a lemony, arugula salad. But this time I was in the mood for some sweet and tangy flavors (in addition to a summery Hoegaarden) and I ended up serving the fish with with a sweet-tart, three bean salad (recipe to follow in a future blog entry...for the salad, not the beer). .
Original Recipe by Giada De Laurentiis
- 1 cups panko (Japanese bread crumbs)
- 2 large eggs
- 2 swordfish steaks, each about 1/2-inch-thick
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Place the panko in a pie dish.
- In another pie dish, beat the eggs to blend.
- Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set
- Dip each steak into the egg, then the panko, coating completely and patting to adhere.
- Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a heavy large pan over medium-high heat. Place coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy).
Lemony Arugula Salad:
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 3 cups lightly packed arugula
- 1 bunch watercress, stemmed
- Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.
- Add the arugula and watercress, and toss lightly to coat.
- Season the salad, to taste, with salt and pepper.
- Transfer the swordfish steaks to plates. Top with the salad and serve.