| Level: | Easy |
| Total: | 26 min |
| Prep: | 20 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups panko (Japanese bread crumbs)
- 3 large eggs
- 4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons light olive oil
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 3 cups lightly packed arugula
- 1 bunch watercress, stemmed
Instructions
- Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.
- Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
- Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 630 |
| Total Fat | 46 g |
| Saturated Fat | 14 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 264 mg |
| Sodium | 678 mg |
Reviews
Made the Swordfish only. So very good
This is really delicious! Even our teenage son enjoyed it – thank you Giada!
Loved it! It took about 15 minutes from prep to table. So flavorful and moist!
I used a little lemon caper sauce on top.
Excellent recipe! It’s one that my family asks for over and over. I haven’t tried it with another type of fish yet. But based on the other reviews, it should be just as flavorful.
Simple, yet full of flavor. It proves you don’t need to be fancy or full of fat to be yummy. The fish stayed moist, I believe because of the egg/panko coating. Nice job, Giada.
Fishmonger had fresh cod so I bought this. Made a few modifications and wife LOVED it. After cooking the fish, I removed from pan and plated and put some goat cheese on top to let it melt a bit on top.
I then added to the pan grape tomatoes cut in half to have them burst a bit in the pan. Added them to the salad and gave a great color contrast with the greens. The combo of the cruncy fish with the creamy of the goat cheese and the lemon vinagrette was awesome! Will definitely make again. I paired it with some fresh shrimp eggrolls that I made and it was very good.
Couldn’t find swordfish, so I used Cod….it was delicious, nice and crunchy. I made a Fennel Orange Salad instead of the arugula….so yummy
add A lot of seasoning: Lemon Pepper, salt, paprika, onion, garlic. Otherwise, is great.
Yummy. This was my first time ever cooking swordfish & I was pleasantly surprised. Great weeknight dinner.
Crispy & juicy…yet fresh and healthy with the arugula and watercress salad on top.
Definitely try this, you wont be disappointed.
Hubby whipped out the tarter sauce (just in case..and it was never used :
Crispy & juicy…yet fresh and healthy with the arugula and watercress salad on top.
Definitely try this, you wont be disappointed.
Hubby whipped out the tarter sauce (just in case..and it was never used :
I served this over a salad of endive, radicchio, arugula and tomato with the olive oil and lemon dressing. Perfect quick and easy meal for a week night . And it’s lighter than the traditional Veal Milanese. You won’t miss the veal at all!l