Sicilian-style breaded swordfish, in pan, a tasty and rich main dish, easy and quick, with fresh swordfish. The secret to the success of the dish lies in the breadcrumbs, which should be flavored and made tasty using garlic, parsley, oregano, chili pepper and/or black pepper, and lemon. These simple ingredients make the breadcrumbs really flavorful and, sticking to the fish, turn them into pleasantly flavored bites. I confess this swordfish recipe is my favorite, I make it quite often, both my husband and I adore it, it’s great for lunch or dinner, accompanied by a rich mixed salad for a complete and healthy meal in any season of the year. Remember that swordfish cooks very quickly, a couple of minutes are enough, so the meat remains tender and pleasant; indeed, if cooked too long it risks becoming dry and tough, and we don’t want that. A delicious dish to bring to the table even for holidays, speaking of which, I leave you with other delightful fish main dish ideas for holidays. You can find this recipe in the collection of 20 fish main dishes for holidays
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for 2 people Sicilian-style Swordfish
- 2 swordfish steaks
- 2 tablespoons breadcrumbs
- to taste chili pepper
- to taste garlic
- 1 slice lemon zest
- to taste salt
- to taste black pepper
- to taste oregano
- to taste parsley
- to taste olive oil
Tools to Prepare Breaded Swordfish
- Pan
- Food Processor
Preparation of Breaded Swordfish
In a food processor, place the breadcrumbs with chili pepper, black pepper, garlic, parsley, lemon zest, and finely chop. You can also add a bit of oregano if you like, or remove the garlic if you don’t like it, but a bit is really good.
Coat the swordfish in the flavored breadcrumbs; if the fish is too dry, brush it first with a little olive oil. Make sure the flavored bread sticks on all sides.
Heat a little olive oil in a non-stick pan, just a drizzle, we are not frying, but browning. I haven’t added anything else in the pan to avoid burning the seasoning, since the breadcrumbs are already well-flavored.
Cook on one side for about 1 minute, just enough time to slightly brown the breadcrumbs.
Flip to the other side, and cook in the same way, high flame, and let the breadcrumbs brown, without cooking the fish for long, just a couple of minutes, don’t count them precisely, but go by eye, as soon as the swordfish changes color, turning white, it’s ready, so it stays very tender.
Salt to taste at the end; for me, it’s excellent even without adding salt. Enjoy it hot, great served with a fresh salad; I accompanied it with a simple mixed salad with sauteed champignon mushrooms, which go very well with swordfish.
