My mother and I came across this recipe by chance during a trip to one of my favorite hometown (Austin, TX) supermarkets–Central Market, a true wonderland of fresh produce and exotic ready-made dishes. Not cheap, but well worth it. Swordfish was on sale, and a woman had cooked up this recipe at the sample counter, which we tried and loved. Obviously a good sales tactic, because we immediately went to the fish counter and bought half a dozen swordfish steaks for dinner.
It’s amazing how such a simple breading–basically just panko and chopped nuts–can make fish so tasty. And the cream sauce is awesome, just the right addition. I made this for the boyfriend a few months ago and served it over mashed potatoes (over fresh spinach is also a good idea). He proceeded to ecstatically moan his way through the meal and then asked if he could have the leftovers for breakfast.
Make sure the swordfish is fresh, it’s really not worth it if it isn’t. If there’s no fresh swordfish in sight it also works well with sea bass or just about any other white fish “steak.”
- 1 1/2 pounds swordfish
- 1/4 cup roasted salted pistachios
- 1/4 cup Panko breadcrumbs
- 1/4 cup heavy cream (or half-and-half)
- 1 tbsp lemon juice
- Salt and pepper
Cut fish into individual portions and salt and pepper both sides. In a food processor, or with a knife, pulse pistachios until chopped finely. Remove 3 tbsp of nuts and set aside. Add in bread crumbs and pulse 2-3 times to combine. Pour onto a plate and press fish into crust until all sides are coated will. Set aside. In a small sauce pan combine cream, 2 tbsp of nuts and lemon juice and heat until thickened, approximately 3-4 minutes. In a large saute pan, heat 3-4 tbsp of oil or butter over medium heat and saute fish until golden brown and cooked to desired doneness. Top with cream sauce and garnish with remaining nuts.
