Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Swordfish Schnitzel with Radicchio Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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