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Parmesan-Crusted Swordfish
Ingredients
| * | 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 |
Instructions
| 1 | Combine 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. |
| 2 | Dredge swordfish first in flour (shake off excess), then in egg and finally in Parmesan cheese. |
| 3 | Heat 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. |
| 4 | Preheat oven to 350 degrees. Transfer swordfish to a baking sheet and cook approximately 8-10 minutes until fish is cooked through. |
| 5 | To serve, sprinkle lightly with parsley and serve with lemon wedges. |