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Parmesan-Crusted Swordfish
Makes 8 Servings
*1 1/2 cups, plus 3 tbls. all-purpose flour
*Salt and freshly ground black pepper
*1 tbls. Herbes de Provence (optional)
*4 eggs
*1/3 cup milk
*3 1/2 cups freshly grated Parmesan cheese
*8 fresh swordfish steaks
*8 tbls. (1 stick) butter
*Parsley, chopped, for garnish
*2 lemons, cut into wedges
1Combine 1 1/2 cups flour together with salt, pepper and Herbes de Provence, if using, in a shallow bowl. Whisk eggs and milk together in another shallow bowl. Combine 3 tablespoons of flour with Parmesan cheese in a third shallow bowl.
2Dredge swordfish first in flour (shake off excess), then in egg and finally in Parmesan cheese.
3Heat butter in a large nonstick skillet and saute over medium-high heat, about 3-4 minutes on each side until golden. You may have to work in batches.
4Preheat oven to 350 degrees. Transfer swordfish to a baking sheet and cook approximately 8-10 minutes until fish is cooked through.
5To serve, sprinkle lightly with parsley and serve with lemon wedges.