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
Rinse swordfish with cool water and pat dry.
Lay on a flat surface and cut in half, then cut each piece in half horizontally creating 4 thin cutlets.
In medium frying pan add 2 tablespoons of olive oil over medium high heat.
Add chopped leeks and a sprinkle of salt and pepper.
Saute for 3-4 minutes, or until leeks are soft but not browned.
Add garlic, cook 30 seconds or so.
Add wine or stock and bring to boil, then reduce to a simmer and add tomatoes.
In the meantime heat up a large skillet (cast iron if you have it), add 4 tablespoons of olive oil
When oil very hot add cutlets, cook undisturbed for approx. 3 mins per side.
Or until crispy and nicely browned.
Remove to serving platter and top with leeks and sprinkle with parsley.