Prep 1 hr 15 mins
Cook 32 mins
Fun for a party. I would suggest making for your family first before you serve to guests.
- 4 swordfish steaks
- 4 tablespoons red wine vinegar
- 1⁄4 cup olive oil
- 2 lemons
- 2 tablespoons onions, minced
- 1 tablespoon basic Mexican seasoning
- 2 eggs, beaten
- 1 cup crushed buttery cracker
- 1⁄2 cup sesame seeds
- 2 teaspoons salt
- 3 tablespoons olive oil
- 3 tablespoons butter
JALAPENO CREAM SAUCE
- 8 jalapeno peppers, stemmed and chopped
- 4 garlic cloves, crushed
- 3 tablespoons onions, chopped
- 3 tablespoons cider vinegar
- 1 1⁄2 cups canned navy beans, drained
- 4 tablespoons olive oil
- 1⁄2 cup half-and-half
- 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.