Pecan Crusted Swordfish
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1/2 cup all-purpose flour
3 tablespoon chopped fresh Florida Italian (flat-leaf) parsley
1/4 teaspoon minced Florida garlic
1/4 teaspoon dried ancho chile powder
Salt and freshly ground black pepper, to taste
1 large egg, beaten
1 cup chopped pecans
4 (6-ounce) swordfish steaks, 1 1/2-inches thick, skin removed
2 tablespoons olive oil
1 tablespoon butter
- Preheat the oven 375°F (190°C).
- Combine the flour, parsley and seasonings in a flat pie pan. Place beaten egg and pecans in separate flat pans. Dredge the steaks in the seasoned flour; then dip into beaten egg and coat with the pecans on all sides. Set aside.
- In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 minutes per side.
- Transfer the fillets to a baking sheet and bake for 10 minutes until opaque in center. Serve with lemon wedges.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 549; Calories From Fat: 334; Total Fat: 38g; Saturated Fat: 7g; Cholesterol: 128mg; Total Carbs: 15g; Protein: 39g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.