Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Swordfish Cutlets with Caramelized Leeks

Dinner Party, Gluten Free, Seafood3 Responses »

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.

Swordfish Cutlets with Leeks

Swordfish Cutlets with Caramelized Leeks

Category: Dinner Party, Gluten Free, Seafood

Swordfish Cutlets with Caramelized Leeks


  • 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


Wash leeks well and slice into rounds, heat medium size skillet over medium heat with 2 Tbsp of olive oil. Add leeks and cook, stirring every now and then until softened and some are beginning to brown. Add garlic and cook another minute, remove from heat and set aside until cutlets are ready.

Inspect swordfish and cut away any dark red spots.

Cut in half horizontally, to create thin cutlets, if your swordfish pieces are large you can cut in half vertically as well.

Have two large shallow bowls ready, one with panko, parmesan and salt and pepper mixed in it, the other with beaten eggs seasoned with salt and pepper.

Heat a large skillet over med high heat, preferably cast iron, add olive oil.

Dip cutlets into beaten egg, then drag and press into panko.

Add cutlets to skillet and cook 4-5 mins per side, or until browned and crispy on both sides.

3 Responses

February 3rd, 2015 at 1:41 pm

I have to make this! Does it taste like chicken? Sure looks like chicken cutlets. Maybe I can fool the kids!

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