Swordfish Milanese

By á-25285

Feeds 4

Ingredients

• 1 1/2 cups Panko
• 3 large eggs
• 4 5-oz swordfish steaks, each about 1/2 inch thick
• salt and freshly ground pepper
• 4 Tbl unsalted butter
• 4 Tbl light olive oil
• 1 lemon, juiced
• 2 Tbl extra virgin olive oil
• 3 cups lightly packed arugula
• 1 bunch watercress, stemmed

Preparation

Step 1

Place Panko in a pie dish. In another dish, beat eggs. Line a cutting board with plastic wrap, put swordfish on top, and put another sheet of plastic wrap over fish. Pound the swordfish steaks to 1/4 inch. Sprinkle fish with salt and pepper. Dip each fish into the egg, then the Panko.

Melt 2 Tbl butter with 2 Tbl light olive oil in drying pan. Place 2 fish in pan and cook until brown and crisp and just cooked through about 1 1/2 minutes per side. Transfer to a cooling rack and tent with foil. Repeat with remaining butter, olive oil, and fish.

Whisk the lemon juice and ex virgin olive oil in large bowl to blend. Add the arugula and watercress and toss lightly to coat. Season salad with salt and pepper. Transfer the swordfish to plates and top with the salad.