There very few foods that I don’t like.
So few, I can count them on two fingers.
Swordfish is one.
Whenever I admit this to any of foodie friends.
They assure me they have a certain preparation, that surely I will love.
Pan seared and finished with white wine, olives and capers.
Wrapped in prosciutto and cooked on the BBQ.
Oven baked with a lemon thyme cream sauce.
I really have tried to like it.
Last night it dawned on me.
I love all versions of fried and crispy foods.
So, why not make a swordfish cutlet.
If you cut them really thin, dip them in egg, drag through parmesan spiked brown rice panko.
And fry them in a really hot pan.
Until they are nicely browned and really crispy.
They resemble a chicken cutlet.
To make it even more tasty, I topped them with a big spoonful of sautéd leeks, grape tomatoes and garlic.
They were simply outstanding.
I perched them on a bed of lambs lettuce that had been tossed with lemon, olive oil and salt and pepper.
Crispy salty fried foods like lemony greens.
It creates a nice balance of salty, savory and tart.
Still wrestling with how to handle the only other food I don’t really like.
- 2 - 6 ounce swordfish steaks, cut in half horizontally to create a thin cutlet
- 1/2 cup brown rice panko crumbs
- 1/4 cup grated parmesan cheese
- 1/2 tsp basil
- 1/2 salt and pepper
- 2 eggs beaten
- 6 tablespoons olive oil, divided
- 2 leeks, white and light green parts only, washed and sliced
- 1 cup grape tomatoes cut in half
- 2 cloves garlic, chopped
- few tablespoons wine or stock
- 3 tablespoons fresh parsley, chopped