Prep 20 mins
Cook 6 mins
From Giada De Laurentis. I'm planing to make this for Christmas eve, but we haven't tried it yet.
- 1 cup panko breadcrumbs (Japanese bread crumbs)
- 2 large eggs
- 4 (5 ounce) swordfish steaks, each about 1/2-inch-thick
- salt & freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons light olive oil
- 1 lemon, juice of
- 2 tablespoons extra virgin olive oil
- 3 cups lightly packed arugula
- 1 bunch watercress, stemmed
- 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.