Swordfish Milanese but easy |
| Name: |
Aimee Sauer |
| Base: |
Camp Lejeune |
| Recipe: |
you can do this with chicken too but it's really good with the swordfish. It looks really fancy too!
Swordfish steaks
breadcrumbs
grated parmesan cheese
olive oil
fresh basil 2 leaves per steak
dried basil
salt
pepper
lemon juice or lemon slices
1 or 2 plum tomatoes per steak-not canned
egg
water
mix the egg with about a teaspoon of water in a dish that will fit your swordfish. on another plate pour out a layer of breadcrumbs and sprinkle some parmesan cheese and dried basil on it and mix with your fingers. dip the fish in the egg mixture and then coat in the breadcrumb mixture. heat some olive oil in a saute pan over pretty high heat put the fish in the pan and DON'T TOUCH for about 5 minutes. the less you touch the more breadcrumbs stay on. if your fish is about an inch thick cook for about 5 or 6 minutes on both sides. while the fish is cooking dice up the tomatoes
and the fresh basil. put in a bowl with some salt and pepper and a few drizzles of olive oil. when the fish is done on both sides (golden brown and cooked through) squirt with a little lemon juice and top with the tomato mixture. |
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