My Shopping List |
|
Most Recent Items:
Options:
|
|
Pecan Crusted Swordfish
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min. Cook Time: 15 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1/2 c. flour
+ 3 Tbsp. fresh Florida Italian parsley,chopped + 1/4 tsp. Florida garlic, minced + 1/4 tsp. dried ancho chile powder + salt, to taste + freshly ground black pepper, to taste + 1 egg, beaten + 1 c. chopped pecans + 4 - (6 oz.) swordfish steaks, 1-1/2-in. thick, skin removed + 2 Tbsp. olive oil + 1 Tbsp. butter + lemon wedges What to do:
1. Preheat the oven 375°F. Combine the flour, parsley and seasonings in a flat pie pan. Place beaten egg and pecans in separate flat pans. Dredge the steaks in the seasoned flour; then dip into beaten egg and coat with the pecans on all sides. Set aside.
2. In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 min. per side. Transfer the fillets to a baking sheet and bake for 10 min. until opaque in center. Serve with lemon wedges. Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing Nutritional information:
Calories: 549; Calories From Fat: 334; Total Fat: 38g; Saturated Fat: 7g; Cholesterol: 128mg; Total Carbs: 15g; Protein: 39g;
Customer Reviews for this Recipe
You must sign in above or create a new account to submit your own review.
|
||
