Pecan Crusted Swordfish
Ingredients
- 1/2 cup flour
- 3 tablespoons fresh Italian parsley chopped
- 1/4 teaspoon garlic minced
- 1/4 teaspoon dried ancho chile powder
- salt to taste
- fresh ground black pepper to taste
- 1 egg beaten
- 1 cup chopped pecans
- 4 6- ounce swordfish steaks 1 1/2 inches thick skin removed
- 2 tablespoons olive oil
- 1 tablespoon butter
- lemon wedges
Instructions
- Preheat the oven 375 degrees F. Combine the flour, parsley and seasonings in a flat pie pan. Place beaten egg and pecans in separate flat pans. Dredge the steaks in the seasoned flour; then dip into beaten egg and coat with the pecans on all sides.
- Set aside. In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes until opaque in center. Serve with lemon wedges.
