
Parmesan-Crusted Swordfish
Makes 8 ServingsIngredients
* | 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. |