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
Directions
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.















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By Mikeytennis
Boston, MA
on February 27, 2013
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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.
By AKADuque
on January 31, 2013
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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.
By Gini loves to cook
Yucaipa, CA
on September 11, 2012
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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
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