I want to know who decided it was a good time to have the Superbowl just a month after the Holiday Season? I was just getting back on track (eating better, and less) when asked to a fabulous party with tons, yes tons, of delish food.
And, you know, since they made the effort to create such a beautiful spread, I was just being a good guest. How could I not enjoy the chicken wings (3 kinds) that would just be un-patriotic, not to mention the salads, beans, mac and cheese, dips, chips, nuts, fruit, veggies, homemade peanut butter cups and rice crispy treats…..the list is long.
These Swordfish Cutlets with Caramelized Leeks should right the scale though. They have that perfect balance of crispy, savory and can fill you up, with still having a relatively un-caloric thing going on. Best served perched upon some lemony greens, then topped with caramelized leeks, that way you fulfill your veggie quota on top and bottom.
I have to admit, this really is not a bad way to make up for all those wings.
- 2 leeks, washed well and sliced into rounds
- 2-3 cloves garlic
- 2 Tbsp olive oil
- 2 swordfish cutlets, 4-6 oz each, cut in half horizontally, you can cut again vertically if large
- 1/4 cup gluten free panko crumbs
- 1/4 cup grated parmesan cheese
- 2 eggs beaten and seasoned with salt and pepper
- 3 Tbps olive oil