Parmesan Coated Swordfish

The swordfish in this recipe is coated in parmesan bread crumbs and spices then seared to lock in the flavor and to keep it from drying out. It is then baked for final cooking.
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2       Swordfish steaks 6oz each
1/2 cup Bread crumbs
1/2 cup Grated parmesan and romano cheese
1 tsp   Black pepper
1 tsp   Cayenne pepper
2 tsp   Olive oil
        Fresh cilantro (a few leaves)

Trim skin from the swordfish steaks - if any remains

Mix the bread-crumbs, grated cheese, black pepper and cayenne pepper and a little bit of the cilantro Press swordfish firmly into bread mixture so that it adhers to the fish. Flip and do the same for the other side.

Heat oil in non-stick skillet until very hot, but before it starts to smoke. Place swordfis in the hot oil and cook for 1 to two minutes (until crsted side is brown). While that side is cooking, if there are stil leftoever breadcrumbs, you can spoon about half of what remains on top of the other side of the swordfish.

Turn and cook the other side for rougly the same time until it too is brown. Once both sides have been cooked, removed and place on non stick oven pan or cookie sheet, and place remaining bread cumbs over top.

Bake at 400 degrees for 8 to 10 minutes or until cooked. Serve over rice and garnish with cilantro.

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Copyright 2001 Clifford Neuman
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