- Level: Intermediate
- Total: 5 hr (includes drying time)
- Active: 1 hr 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 516
- Total Fat
- 43 g
- Saturated Fat
- 10 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 123 mg
- Sodium
- 455 mg
- Level: Intermediate
- Total: 5 hr (includes drying time)
- Active: 1 hr 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 516
- Total Fat
- 43 g
- Saturated Fat
- 10 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 123 mg
- Sodium
- 455 mg
Ingredients
Dill Pickle Tartar Sauce:
Caper Powder:
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Directions
- Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side.
- Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder.
Dill Pickle Tartar Sauce:
Yield:
about 1 1/4 cups
- Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.
Caper Powder:
Yield:
2 tablespoons
- Preheat oven to 250 degrees F.
- Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.
