Pamela's Gluten Free Recipes

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

Crispy Swordfish Cutlets with Leeks and Tomatoes

Dinner Party, Gluten Free, Seafood, VegetarianRespond to this post »

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.

Blue cheese.


Crispy Swordfish Cutlets with Leeks and Tomatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4 servings

Crispy Swordfish Cutlets with Leeks and Tomatoes


  • 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.

Set aside.

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.

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