Sesame Crusted Swordfish Food

SESAME-CRUSTED FISH WITH SAMPHIRE & CLAMS

Steps:

• Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
• Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer.
• Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too. Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few secs more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
• Add the remaining oil to the pan and sizzle the ginger for 30 secs. With the heat very high, tip in the clams, then the Sherry and 1 tbsp water. Put the lid on and leave to steam and sizzle until the shells are opened, about 1-2 mins. Shake the pan every 30 secs or so. Add the samphire, cover again and cook for 1 min more until bright and just tender.
• Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat, then pile into the warm bowls. Spoon over the clams (discard any that haven't opened) with the ginger, samphire and any juices, plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame or chilli oil (or both), then dig in.

SESAME-CRUSTED SWORDFISH

Steps:

• In a shallow dish, combine all the ingredients except the swordfish and sesame seeds. Mix well. Add the swordfish and coat completely. Cover and marinate in the refrigerator for 2 hours, turning occasionally.
• Coat a grill pan with nonstick cooking spray and heat over medium-high heat.
• Remove the swordfish from the marinade; discard the marinade. Grill the fish for 4-5 minutes, turn the fish, sprinkle with sesame sees, and grill for 4-5 more minutes, or until it flakes easily with a fork. Serve immediately.

SWORDFISH MILANESE

Steps:

• 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.

SESAME CRUSTED SWORDFISH

Steps:

• In small bowl or food processor, combine vinegar, 1/4 C olive oil, juice of 1 lemon, minced onion, and mexican seasoning. Place swordfish steaks in flat baking dish and cover with marinade. Cover and refrigerate for 30 minutes to 1 hour.
• While fish is marinating, prepare sesame crumb mixture and cream sauce. In medium bowl combine cracker crumbs, sesame seeds, and salt and set aside.
• In medium pan saute garlic, onion, and jalapenos until onion is transparent over medium heat. Transfer to blender or food processor. Add vinegar and beans to blender and process until mixture is smooth. Force sauce through strainer to remove seeds and skins.
• Return mixtyre to pan with remaining olive oil and simmer over low heat, stirring occasionally until thickened. Add half and half to reach desired consistency and keep warm.
• Remove swordfish in egg mixture and turn to coat. In large skillet, heat butter and oil over medium high heat. Butter will tend to bubble. Once butter finishes bubbling, mix swordfish in sesame crumb mixture and place in skillet.
• Cook about 4 minutes on each side until crips and golden brown. Serve immediately and drizzle with jalapeno cream sauce and roaset red pepper strips.

PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER

Steps:

• Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.