In this recipe, the swordfish steaks are split in half and pounded thin like a traditional schnitzel. It is then dredged in a breadcrumb crust and pan fried, resulting in a crispy and tender fish that is served with a bitter and bright side salad for a satisfying weeknight meal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 red onion, thinly sliced
- 2 8-ounce swordfish steaks (1 to 1 1/2 inches thick)
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup breadcrumbs
- Kosher salt and freshly ground pepper
- 4 slices thick-cut bacon
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 head radicchio, torn into large pieces
- 1 small head butter lettuce, torn
- 2 tablespoons red wine vinegar
- 1 tablespoon spicy brown or Dijon mustard
Instructions
- Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thick with a meat mallet or heavy skillet.
- Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate.
- Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel–lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl.
- Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks.
- Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates.
Nutrition Facts
| Calories | 480 |
| Total Fat | 26 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 180 milligrams |
| Sodium | 1122 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 2 grams |
| Protein | 34 grams |
| Sugar | 2 grams |