Swordfish With Parmesan Crust Food

PARMESAN CRUSTED BAKED FISH

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Blend together the milk and salt in a shallow bowl.
• Combine the breadcrumbs, paprika, and Parmesan cheese in another bowl.
• Dip the fish fillets into the milk mixture, then press them down into the crumb mixture until they're well coated on all sides. Reserve the coated fish. If using thawed frozen fillets, pat dry very well with paper towels before dipping in the milk mixture and coating with the cheese crumbs
• Grease an 11.5 x 7.5 x 2-inch baking dish with the 1/2 tablespoon softened butter, being sure to reach all sides and the bottom of the dish.
• Arrange the fish in the prepared baking dish. Ideally, the fillets shouldn't overlap in the dish. Drizzle the melted butter over the fillets.
• Bake for 25 to 30 minutes, depending on the thickness of the fillets. Check for doneness; the fish should flake easily with a fork when ready. Serve the fish right away with your favorite sides. Enjoy!

CAESAR-ROASTED SWORDFISH

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
• For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
• Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
• Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
• Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

CHEESE-TOPPED SWORDFISH

Steps:

• Place fish in a greased 1-qt. baking dish. Drizzle with butter. Combine mayonnaise and Parmesan cheese; spread over fish. , Bake, uncovered, at 425° for 16-20 minutes or until fish flakes easily with a fork.

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

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.

SWORDFISH WITH ALMOND CRUST

Steps:

• Pre-heat oven to 400°F Set aside fish and lemon slices. In bowl of food processor, fitted with steel blade, pulse on and off remaining ingredients until mixture forms a rough paste.
• Line a shallow baking pan with foil. Spray with non-stick spray. Place swordfish steaks in pan. Spread tops evenly with almond mixture.
• Bake in center of oven 12-15 minutes, until fish is opaque throughout. Remove from oven, plate and garnish with lemon slices.

BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE

Steps:

• Place filets in single layer in a lightly greased 13x9" pan.
• Stir together sour cream, Parmesan cheese, paprika, salt and pepper.
• Spread mixture evenly over filets.
• Sprinkle with bread crumbs, and drizzle with butter.
• Bake at 350 for 20-25 minutes or until fish flakes with fork.

SWORDFISH WITH MACADAMIA CRUST

Steps:

• Rinse and dry fish.
• Place flour in a bowl. Place eggs in another bowl. Combine the nuts, lemon rind and oregano.
• Dredge fish in flour, then eggs, then nut mix to coat.
• Place on a rack over a baking sheet. Let stand 30 mnutes.
• Heat oven 400.
• Spray fish lightly with spray. Bake 25 minutes.

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.

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.