Swordfish Parmesan
Several years ago one of my Mom’s friends stopped by the house to give her this recipe, and a bag of freshly caught and cleaned swordfish steaks. This gesture wasn’t as unusual as it sounds since her friend is married to a deep sea fisherman and he had recently returned from a trip on the Atlantic Ocean with so much fresh fish there was some to spare.

My Mom and I were surprised by the flour/Parmesan coating, we usually prepared swordfish on the grill with some olive oil, salt and pepper; but we figured if it came from a fisherman’s wife it had to be good. Oh man! Because swordfish is a hearty piece of fish it can handle the coating and the sauce is amazing. You could make the sauce to accompany any other fish – sole, flounder, salmon, etc.

Swordfish Parm_Web

swordfish steaks (6-8 ounces per person), skin removed
1 cup of flour
1 cup of grated Parmesan cheese
2 TB. olive oil
2 eggs, beaten
½ cup white wine
1 shallot, chopped
2 TB. lemon juice
2 TB. capers
2 TB. butter

Pre-heat oven to 400 degrees.

Mix flour and Parmesan cheese together. Dip swordfish into the egg whites and then the flour/cheese mixture. Heat oil in a large pan until hot, but not smoking and then add swordfish. Saute fish on both sides until golden brown, about 1-2 minutes per side.

Remove fish from pan and place on a baking sheet. Roast the fish in the oven for another 7-10 minutes, or until cooked through.

While the fish is roasting, pour off half of the oil from the pan and add the white wine, shallot, lemon juice, and capers. Whisk sauce over a medium-low heat until it is reduced by half. Turn off the heat and add the butter, whisking until it is incorporated into the sauce.

Serve the swordfish with the sauce over it.

Roasted Broccoli

1 large head of broccoli, cut into florets
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss broccoli in olive oil and salt and pepper and spread on a baking sheet. Roast for 20-25 minutes.