FishWatch

Parmesan crusted swordfish

Yield: 2 servings

 

2 swordfish steaks, 5 oz. each
2 tablespoons flour and 2 tablespoons water
Parmesan crust:  mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic
3 tablespoons extra virgin olive oil

 

Sauce:
Olive oil for sautéing
2 tablespoons prosciutto ham, diced
2 cloves fresh garlic, sliced
2 tablespoons red onions, small dice
½ cup chicken stock
1 tablespoon butter
2 cups fresh spinach, trimmed
2 tablespoons golden raisins
3 tablespoons ripe tomato, diced
Salt and pepper to taste

 

Mashed potatoes
2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish

 

Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream.  Brush swordfish with flour slurry and encrust on both sides with the Parmesan breading mixture.  Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in oven until medium. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown.  Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.

 

To serve: Place swordfish over bed of mashed potatoes, top with sauce, and garnish.

 

Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.

 

Rob Reper
Virginia Beach, VA

 

Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.