Swordfish 2

By bonesbsi

Ingredients

• Ingredients
• 1 lb swordfish(3/4 to 1 inch thick) skinned and cut in two (serves 2),
• lightly sprinkled with salt anf fresh ground pepper.
• Refrigerate for 30 minutes to 4 hours before cooking.
• Crusting
• 1/3 cup panko (Japanese bread crumbs
• 1 tsp Emerials fish rub
• 6 grated Macadamia nuts
• 1 tsp parmessan cheese
• Lemon caper butter sauce
• 4 tbsp butter
• 1-1/2 tbsp lemon juice
• 1 tbsp capers
• 1 tsp chopped parsley
• 1 garlic clove minced
• 1/4 tomato skinned, diced and seeded
• capers , parsley, garlic and tomatoes should be mashed together

Details

Servings 2

Preparation

Step 1

1. combine crusting ingredients
2. coat fish by dredging in the crusting mix
3. saute over high heat in 1 tbsp olive oil approximately 3-5 minutes per side vigourously shaking pan to prevent burning
4. internal temperature of fish should be about 142 DEGF

While sauteeing fish, prepare lemon caper butter sauce as follows
1. melt butter in small pan
2. add remaining sauce ingredients and heat until sizzling.

Serve swordfish topped with lemon caper butter sauce.