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1 1/2 cups 4C® Panko Plain Bread Crumbs
3 large eggs
4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 tablespoons light olive oil
1 lemon, juiced
2 tablespoons extra-virgin olive oil
3 cups lightly packed arugula
1 bunch watercress, stemmed
Place the 4C® Panko Plain Bread Crumbs 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 between two pieces of plastic wrap. 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. Repeat with remaining swordfish steaks. Dip each steak into the egg, then 4C® Panko Plain Bread Crumbs, coating completely.
Melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a 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. 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.