Sesame Crusted Swordfish

Submitted by shysavsianna

"Fun for a party. I would suggest making for your family first before you serve to guests."

 

• Ready In: 1hr 47mins
• Ingredients: 19
• Serves: 4

ingredients

• 4 swordfish steaks
• 59.16 ml red wine vinegar
• 59.14 ml olive oil
• 2 lemons
• 29.58 ml onions, minced
• 14.79 ml basic Mexican seasoning
• 2 eggs, beaten
• 236.59 ml crushed buttery cracker
• 118.29 ml sesame seeds
• 9.85 ml salt
• 44.37 ml olive oil
• 44.37 ml butter

• JALAPENO CREAM SAUCE

• 8 jalapeno peppers, stemmed and chopped
• 4 garlic cloves, crushed
• 44.37 ml onions, chopped
• 44.37 ml cider vinegar
• 354.88 ml canned navy beans, drained
• 59.16 ml olive oil
• 118.29 ml half-and-half

directions

1. 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.
2. While fish is marinating, prepare sesame crumb mixture and cream sauce. In medium bowl combine cracker crumbs, sesame seeds, and salt and set aside.
3. 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.
4. 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.
5. 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.
6. 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.