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Pecan Crusted Swordfish
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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1/2 c. flour
3 Tbsp. fresh Florida Italian parsley,chopped
1/4 tsp. Florida garlic, minced
1/4 tsp. dried ancho chile powder
salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
1 c. chopped pecans
4 - (6 oz.) swordfish steaks, 1-1/2-in. thick, skin removed
2 Tbsp. olive oil
1 Tbsp. butter
lemon wedges
What to do:
1. Preheat the oven 375°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.
2. In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 min. per side. Transfer the fillets to a baking sheet and bake for 10 min. until opaque in center. Serve with lemon wedges.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 549;   Calories From Fat: 334;   Total Fat: 38g;   Saturated Fat: 7g;   Cholesterol: 128mg;   Total Carbs: 15g;   Protein: 39g;  
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