Do you observe Lent? Many Christians around the world will abstain from eating meat on Fridays during the Lenten season, but even if you don’t celebrate, you will want to try this swordfish dish. It’s unconventional in that you pound out the swordfish steaks into thin cutlets, and then crust them in potato chips and Parmesan, but trust me, you will make them again!
You can get the Ciao Bella Italian Spice Blend and the other DotB spices on-island at the BIG or Block Island Trading Company, or you can order them on the blog! www. dishofftheblock.com/shop
Potato Chip and Parmesan Crusted Swordfish Cutlets
Over Arugula and Pea Salad with Caper Dill Ranch Dressing
The Caper Dill Ranch Dressing:
¼ cup sour cream
¼ cup Hellmann’s Light Mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons lemon zest
½ teaspoon Worcestershire sauce
¼ cup capers, drained
2 teaspoons fresh dill, chopped
2 teaspoons Dish off the Block Ciao
Bella Italian Spice Blend
¼ teaspoon salt
3 tablespoons olive oil
1-1 ¼ pounds swordfish steaks,
skinned and cut into ½” thick steaks
½ teaspoon salt
½ teaspoon black pepper
2 cups potato chips, crushed to crumbs
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped (plus more for garnish)
2 cups baby arugula leaves
1 cup frozen peas, cooked to package directions
To make the dressing, combine all of the ingredients together in a large jar and shake, shake, shake! Keep refrigerated until ready to plate.
Heat the olive oil in a large nonstick skillet over medium high heat.
Pat the swordfish steaks dry with paper towels. Place the swordfish steaks, one at a time, in a large Ziplock bag and pound with a mallet to flatten to ¼” thickness. Season the fish on both sides with the salt and pepper.
Beat the egg in a pie plate or shallow baking dish. In another shallow dish, combine the crushed potato chips, Parmesan, and parsley and toss to combine.
Dip each cutlet into the egg first, letting the excess drop off, and then press firmly into the potato chip mixture to cover on both sides. Place the breaded swordfish cutlets in the hot oil and cook for 2-3 minutes per side until golden brown and just cooked through. They will cook quickly because they are very thin. Squeeze lemon juice all over the golden cutlets in the pan.
To plate, place a mound of arugula topped with about 1/4 to 1/3 cup of peas on the plate and top with a serving of the potato crusted swordfish. Drizzle all over the with the dressing and garnish with lemon and more parsley.
Get more approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB and Insta for new recipes and tips!